How to Make It
Cut eggplant slices in half crosswise. Steam eggplant, covered, 5 minutes or until tender. Combine broth, juice, oil, sugar, and salt in a small saucepan; bring to a boil. Divide eggplant evenly between 2 plates; drizzle with 2 tablespoons sauce. Sprinkle with onions, pepper, and garlic.