- 3 long, thin Asian eggplants (about 3/4 pound total) or 3/4 pound common eggplant
- 3/4 pound yellow squash (about 2 medium)
- 2 bunches radishes (about 20)
- 6 tablespoons extra-virgin olive oil
- 1 large garlic clove, minced
- 2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
- 1 1/2 tablespoons chopped fresh mint leaves (wash and dry before chopping)
- 1/2 teaspoon coarse salt
- 1 teaspoon fresh lemon juice
- Cut Asian eggplants diagonally into 1/3-inch-thick slices or quarter common eggplants lengthwise and then cut diagonally into 1/3-inch-thick slices. Cut yellow squash diagonally into 1/4-inch-thick slices. Trim radish tops to 1/4 inch and halve large radishes lengthwise.
- In a 12-inch non-stick skillet heat 3 tablespoons oil over moderate heat until hot but not smoking and cook half of eggplant until golden on each side. Transfer eggplant to a bowl and cover with foil to keep warm. Cook remaining eggplant with remaining 3 tablespoons oil in same manner and transfer to bowl. In oil remaining in skillet cook garlic, stirring, 30 seconds, and add to bowl with eggplant.
- In a steamer set over boiling water steam squash, covered, until crisp-tender, about 2 to 3 minutes. Transfer squash to bowl with eggplant and keep warm. In steamer steam radishes, covered, until crisp-tender but still pink, about 1 to 2 minutes. Transfer radishes to bowl and add parsley and mint. Season vegetables with coarse salt, pepper, and lemon juice and toss to combine.