Szechwan-Style Eggplant

• 1/4 cup vegetable oil
• 1-2 Chinese eggplant, peeled and cut diagonally in 1-inch pieces 
• 1 tsp corn starch
• 1/2 cup chicken broth
• 1 tsp minced garlic
• 1 tbsp fresh, minced ginger root
• 2 tsp chili paste
• 1 tsp Hoisin sauce
• 1 tbsp white vinegar or rice vinegar
• 1 tbsp dry sherry
• 3 thin scallions, sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, diced
• 1/2 tsp sesame oil 

1. In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to paper towels to drain. 
2. In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir fry the mixture for 30 seconds. 
3. Add the scallions and stir fry the mixture for 30 seconds. Add the soy sauce, the brown sugar,
   the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. 
4. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled.