Rough chop squash and eggplant. Cut garlic chives into 2 to 3 inch long pieces.
In a small bowl, mix oyster sauce and thin with water.
In a large sautee pan, heat canola oil on medium high heat. Add eggplant, season with very light dash of salt and pepper and cook until browned (or carmelized depending on preference).
Remove eggplant from pan and set aside on a plate.
Add more canola oil, if necessary and sautee yellow squash with garlic chives until tender, about 5 - 7 minutes. Season very lightly with salt and pepper.
Add cooked eggplant back into the pan and drizzle sesame oil over cooked squash, garlic chives and eggplant.
Pour oyster sauce mixture over the cooked vegetables and stir gently for 2 - 3 minutes until well-coated. Remove from heat and serve immediately.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/06/10/quick-weeknight-squash-eggplant-stir-fry/