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In a small bowl combine the sesame oil, rice wine vinegar, tamari, maple syrup, ginger, water and siracha. Whisk everything together.
Heat a large oiled skillet over medium heat. Add the scallions. Cook for a few minutes.
Add the eggplant and cook for about 5 minutes (until slightly soft). Stir often.
Add the bok choy stems and continue to cook.
After about 5 minutes of cooking add the bok choy greens and tamari sauce. Stir the sauce in and continue to cook until the greens turn bright and wilted.
Taste test to make sure everything is cooked to desired consistency.
Serve over brown rice and top with toasted sesame seeds.