Preheat the grill to medium high heat. Brush the slices with the sesame oil and grill over medium heat until they have softened and the purple color is gone. (You can do this step up to 24 hours before serving, just refrigerate the grilled eggplant.)
SAUCE: In a small bowl, stir together the soy sauce, rice wine, rice vinegar, honey, and cornstarch. Set aside.
Preheat the wok on high. Swirl in the canola/peanut oil. If the wok is hot enough, the oil should move quickly around the wok. Add the garlic, ginger, scallion whites (not the green parts), and chilies. Stir for 10 seconds, until brown and fragrant. Add the eggplant and stir for 1 minute. Stir the sauce and add it to the wok. Bring the mixture to a boil. The sauce should thicken.
Serve hot or cold as an appetizer or vegetable side dish.