Eggplant in Spicy Garlic Sauce

P.F. Chang's China Bistro Stir-fried Spicy Eggplant made without frying,
on a bed of kale and brown rice and red lentils.

My favorite dish at P.F. Chang's China Bistro is the Stir-fried Spicy Eggplant, but I have been wondering if it would taste as good without frying the eggplant first.  Just as I suspected, to me it tastes better!  I found one of many copy-cat recipes at "recipe secrets": http://www.recipesecrets.net/forums/recipe-exchange/31921-p-f-changs-china-bistro-stir-fried-spicy-eggplant.html.
This shouldn't be considered an extremely healthy way to eat eggplant due to the sugars in the ingredients but it isn't too bad either.  After all, we have eliminated the majority of the fat from the original recipe.

Here is my version:

1 large eggplant, peeled and cut into 1" cubes

Brown eggplant in large non-stick skillet on medium high (without any oil) until tender inside and browned on all sides.  Add sauce mixture and stir until thick, about one minute.  Serve over a bed of kale and/or brown rice with lentils.  Garnish with sesame seeds, I found black sesame seeds at the local health food store and used those for the photo.  Downright elegant.

Sauce ingredients (place into small blender):

2 large cloves of garlic minced
1 tablespoon cornstarch
1/4 cup water
2 tablespoons vegan oyster sauce
2 tablespoons low sodium tamari
1 tablespoon white vinegar
1 tablespoon date sugar
1/2 teaspoon chili paste
1/2 teaspoon ground bean sauce
1/2 teaspoon toasted sesame oil