Crispy Chinese Noodles with Eggplant and Peanuts

Name: Crispy Chinese Noodles with Eggplant and Peanuts
Ingredients: 1 eggplant (about 1 pound), cut into ½-inch cubes; 1 teaspoon salt; 1 pound fresh Chinese wheat noodles (available in Chinese markets and in the produce sections of many supermarkets); 2 tablespoons sherry; 1 tablespoon cornstarch; ¼ cup red wine vinegar; 1/3 cup water or Basic Vegetable Stock; 1 tablespoon minced fresh ginger; 1 tablespoon sugar; 2 tablespoons Thai or Vietnamese fish sauce, or 1 teaspoon salt; 2 cups sliced onions; 3 tablespoons canola or corn oil; 4 garlic cloves, minced; 1 red bell pepper, seeded and cut into thin julienne ships; 4 tablespoons chopped dry-roasted, unsalted peanuts; 1 tablespoon chopped fresh mint (optional)