This really easy, amazingly delicious eggplant recipe is from another web site and they recommend using slender Japanese eggplant because it keeps their color better than slender Chinese eggplant. Serve with steamed rice or cooked rice noodles.
Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
Transfer to a bowl and wipe about pan.
Return pan to high heat and add 2 tablespoons oil.
When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
Transfer to a serving dish and toss with cilantro.