We came up with this recipe after having so many summer vegetables.
japanese egg plant (unpeeled)
ear of corn cut off cob
rice wine vinegar (to your taste)
sugar (or to your taste)
1Cube zuchinni, eggplant,tomato, and cut the corn off the cob.
4Heat olive oil in skillet on medium heat.
5Add garlic, zuchinni, corn, eggplant, and tomato to oil. Add remaining ingredients to mixture in skillet. Saute for about 8-10 minutes or until desired texture.