Szechuan Spicy Eggplant

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1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices

1/4 cup low-sodium chicken broth

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

1 tablespoon mirin (sweet rice wine)

1 tablespoon balsamic vinegar

2 teaspoons chili-garlic paste

1 1/2 teaspoons vegetable oil

4 garlic cloves, minced

3 tablespoons finely chopped fresh ginger

1/4 cup lean ground pork

1/4 teaspoon salt

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