Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds). Quickly re-stir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute). Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Pour sauce over prepared eggplant.