Skinny Shun Lee Eggplant With Garlic Sauce

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2-3 pounds Chinese or Japanese eggplants (or small globe eggplants)

2 T soy sauce

3 T white balsamic vinegar

3 T rice wine vinegar

1 T Mirin

1 T black bean garlic paste

1 T fresh minced garlic

1 T fresh minced ginger

2 t sesame oil

1 t Sriracha hot chili sauce (optional)

1/2 c chicken broth

1/2 t black pepper

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