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Roll-cut the eggplants (see page 6) into 3-inch-long pieces about 1 inch thick. In a large bowl, toss the eggplant pieces with the salt and let them rest for 10 minutes.
Meanwhile, in a small bowl, mix the light soy sauce, dark soy sauce, sugar, wine, and ¼ cup water to make a sauce. In another small bowl, mix the cornstarch and ½ cup of water together to make a thickener.
Squeeze the salted eggplant to release as much moisture as possible. Set the eggplant aside.
In a wok or large skillet, heat the oil over high heat until the oil begins to smoke. Add the eggplant and stir for 1 minute. Add the garlic and chili and stir for 1 minute. Add the sauce and continue stirring for another 2 minutes. Add the cornstarch mixture and stir for 1 minute to thicken the sauce.
Remove the pan from the heat. Serve hot garnished with the scallion.