Spicy Szechuan Eggplant

I have some Asian eggplants, and chilies that I harvested from my garden today. I LOVE LOVE LOVE spicy eggplant and want to try this recipe out.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients
Sauce:
1/4 cup vegetable broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
1 teaspoon honey, or to taste
2 teaspoons cornstarch
Other
4 Asian eggplants
1 cloves garlic
4 tablespoons oil for stir-frying, or as needed
1 tablespoon bean sauce (hot bean sauce if possible)
1/2 teaspoon chile paste with garlic, or to taste
1 teaspoon sesame oil
Preparation:

In a small bowl, combine the broth, dark and light soy sauce, vinegar, and honey. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot.