Making the miso sauce:
In a small pan, heat the vegetable broth, rice vinegar and sugar. Bring to a simmer and add the miso. Stirring quickly, mix the sauce until smooth, then set aside.
Slice eggplant in half lengthwise. Cut crosswise to make 1/2 inch half-round bite size pieces.
Heat olive oil, sesame oil and vegetable broth over medium high heat in a medium size saute pan, then add eggplant. Saute for about 5 minutes as you would to stir fry. Place a lid on pan and remove eggplant from heat. Let it sit for about 3 - 5 minutes. Taste to be sure eggplant is cooked.
Reheat the sauce, pour over eggplant and mix carefully. Garnish with chopped scallions and parsley (optional). Serve with rice.