Sautéed Japanese Eggplant and Summer Squash

eggplant squash 1

3 Japanese Eggplant, peeled and cut into 3/4 inch chunks/slices
2 Summer Squash, cut into 3/4 inch chunks
1/2 Sweet Onion, rough chopped
1 TBSP Balsamic Vinegar
1 tsp Olive Oil
1 tsp Red Pepper Flakes
1/2 tsp Coarse Ground Black Pepper
Pinch of Sea Salt
1/2 Cup Water

eggplant squash 2

Toss above together, refrigerate while preparing other dinner items

When everything else is almost done, turn stove burner to Medium High. Set a heavy bottom skillet on eye once it is preheated. Melt 1 TBSP Browned Butter  just before butter finishes melting toss eggplant, squash and onion into skillet. Allow vegetables to caramelize, when they start to look too dry or risk scorching add water, to steam. Toss and continue cooking until desired done-ness. Add more water if you notice the pan drying out before your vegetable reach desired tenderness.

eggplant squash 3

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