Marinated Eggplant and Kabocha Squash (Make-Ahead)

Name: Marinated Eggplant and Kabocha Squash (Make-Ahead)
Yield: Serves 2 servings
Ingredients: 1/4 small kabocha squash (about 4 oz/120g); 2 small eggplants (about 5 oz/150g); 4 green bell peppers; Vegetable oil, for frying; 1/4 cup rice vinegar (about 50 ml); 1/4 cup soy sauce (about 50 ml); 2 tablespoons sugar; 1/4 cup mirin (about 50 ml)

鈴木美鈴 @misuzu_suzuki

The natural flavors of each vegetable pair perfectly with the light, sweet vinegar marinade, making this a dish you'll want to keep eating. Feel free to use your favorite vegetables for frying.
Recipe background:
I wanted to make it easy to prepare marinated vegetables in the Nanban style.

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Ingredients

Serves 2 servings

1/4small kabocha squash (about 4 oz/120g)
2small eggplants (about 5 oz/150g)
4green bell peppers
Vegetable oil, for frying
1/4 cuprice vinegar (about 50 ml)
1/4 cupsoy sauce (about 50 ml)
2 tablespoonssugar
1/4 cupmirin (about 50 ml)

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Steps

1

Combine the ingredients marked with ★ (rice vinegar, soy sauce, sugar, mirin) in a microwave-safe bowl. Microwave at 600W for 1 minute.
2

Remove the seeds and pulp from the kabocha squash and slice into 1/2-inch (1 cm) thick pieces. Cut the eggplants in half lengthwise and score the flesh. Remove the seeds from the bell peppers and cut them in half.
3

Pat the vegetables dry with paper towels. Fry them in vegetable oil heated to 350°F (180°C), then soak them in the marinade from step 1.
4

Store in an airtight container in the refrigerator for up to 5 days.