Chopped the onion, garlic and tomatoes

Cut the eggplant and squash into cubes

Boil squash in water until tender in a separate cooking pot

In a separate pan, add oil and sauté garlic, onion and tomatoes. Add the meat. Cook until the meat turns golden brown.

Add water from the boiled squash. Bring to a boil then add the squash. Stir.

Add in the eggplant. Add salt, pepper and fish sausce to taste.

(Optional) Partner it with fried dried anchovies