Pork and Eggplant Stir-Fry

Wash and dry all produce. Cut the eggplant into ½-inch cubes. Thinly slice the yellow squash into rounds. Trim, then thinly slice the scallions on a diagonal, keeping the greens and whites separate. Thinly slice the garlic. Cut the lime into wedges.

Heat a large drizzle of oil in a large pan over medium heat. Add the eggplant and squash and cook, tossing for 7-8 minutes, or until tender and golden brown. Season with salt and pepper. Remove from the pan and set aside on a plate.

Heat a drizzle of oil in the same pan over medium heat. Add the scallion whites and garlic and cook, tossing for 1-2 minutes, until slightly softened. Add the pork to the pan and cook, breaking up the meat into pieces, for 3-4 minutes, until browned and cooked through. Season with salt and pepper.

Return the squash and eggplant to the pan. Add the soy sauce and cook, tossing, until the vegetables have been warmed through.