Eggplant, Okra, and Kabocha Squash in Nanban Sauce

• 2 small Eggplants
• 1 as much (to taste) Okra
• 1 as much (to taste) Kabocha squash
• 5 tbsp Vinegar
• 4 tbsp Soy sauce
• 1 tbsp Sugar
• 1 pinch Salt
• 1 large Myoga ginger (finely chopped)
• 1 tbsp Ginger (grated)
• 3 Green peppers (julienned)
• 1/2 Carrot (julienned)

1. Chop off the stem end of the eggplants, slice lengthwise in half, cover in plastic wrap, then microwave for 2 minutes.
2. Set aside without removing the plastic wrap.
3. Slice the kabocha into thin wedges, and chop off the stem end of the okra.
4. Put the oil in a frying pan, and fry the kabocha and okra.
5. (The okra should not be fried too long to maintain a crisp texture.)
6. While frying the kabocha and okra, combine the ingredients, then mix in the finely chopped myoga and grated ginger for the sauce.
7. Once the kabocha and okra are done frying, add the sauce to the frying pan.
8. Add the julienned green peppers and carrots.
9. Remove the plastic wrap from the eggplants, arrange them on a dish, then top with the vegetables in nanban sauce, and serve!

eggplants, much, much, vinegar, soy sauce, sugar, salt, ginger, ginger, green peppers, carrot

Taken from cookpad.com/us/recipes/152102-eggplant-okra-and-kabocha-squash-in-nanban-sauce (may not work)