Another try at an eggplant dish last night - one with some yellow summer squash mixed in. I've come to the conclusion that I don't like eggplant. I salted and drained sliced Japanese eggplant, then rinsed with cold water and pressed out the excess liquid. These were sauteed in a bit of oil for about 5 minutes, then the squash was added. Three more minutes and I glazed the dish with a mixture of Thai spices whisked with a bit of soy sauce and garlic. The glaze was good. The eggplant....well, I give up. And no, I don't like eggplant Parmesan, either.