Cut the eggplant into 1/2" thick circles.

Combine the rest of the ingredients in a small saucepan and bring to a boil, cook until it reduces to a glaze, careful not to over do it.

Taste and adjust seasoning.

Lay out the eggplant on a baking sheet lined with parchment.  Brush on the glaze and broil until well caramelized.

Remove to a plate and serve hot or cold, sits well in the fridge for at least a week.

Adapted from Green Living with Chef Daniel Orr