I just tried this recipe tonight, and although I salted, then rinsed and patted dry the eggplant, as usual, it was still somewhat bitter. AND too salty. Can't wait for my Ichiban eggplants from the garden!
HOWEVER, this Tyler Florence recipe is JUST like the szechwan eggplant dishes I get at my favorite Asian restaurants! I was so impressed!
I substituted a mere 1/2 teaspoon of Sambal chili paste (I'm a wimp, but I love the flavor) for the chili pepper, and I used a packet of sweet n' low instead of brown sugar. Used a wok (with a collar) on my glass top stove and it got beautifully hot.
Warning: this is a slimy dish, so you really need to love eggplant and Asian sauces to enjoy it!