1 large Chinese eggplant, cut into bite-sized chunks
1/2 lb butternut squash, chopped into bite-sized chunks (alternatively, use a melon baller)
Salt for sprinkling
2 tablespoons olive oil
8 cloves garlic, finely minced or thinly sliced
4 tablespoons water
1 1/2 tablespoons oyster sauce
1 tablespoon chili sauce (optional)
Chopped scallions for garnish
Place the eggplant in a large mixing bowl. Sprinkle salt evenly over the cut eggplant and toss gently. Allow to sit for 5 minutes.
In a large wok, heat the olive oil on high heat. Saute the garlic for 1 to 2 minutes until lightly golden and fragrant.
Add the eggplant, stir-frying for a minute or so until softened. Add the water if the eggplant seems dry. Stir-fry again for another 1 to 2 minutes. Toss in the squash, stir-frying together until well combined.
Add in the oyster sauce and chili sauce, tossing together thoroughly for 1 to 2 minutes. Lower the heat to medium high and allow to sit for just a few minutes, gently stir-frying occasionally to make sure nothing sticks to the wok. Plate the eggplant and squash, garnishing with chopped scallion.