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Prep the eggplant. Soak the eggplant in a medium-sized bowl filled with filtered water and add 1 tsp of salt. Set aside.
Heat up water for broccoli in a small pot. Cut broccoli into bite-sized pieces. Prep the scallion, garlic, ginger. Combine the ingredients for the sauce: soy sauce, dark soy sauce, chili garlic sauce, sugar, and broth. Set aside.
Add the broccoli to the boiling pot of water and cook for 2-3 minutes. Drain and set aside.
Pat the eggplant dry with a paper towel. Coat the eggplant with cornstarch. Heat up a nonstick pan with 1 tbsp of oil. Cook for 5-7 minutes or until lightly golden. set aside.
In the same pan, add the white ends of the scallion, garlic, and ginger. After a few minutes, add the vegan ground sausage. Cook for a few minutes before adding the eggplant, broccoli, and sauce. Cover with a lid and cook for 2-3 minutes or until the sauce thickens.
Garnish with the green ends of the scallion and serve immediately with a bowl of white rice. Enjoy!