I usually have this dilemma by the end of the month or the week. I look at an almost empty fridge and then check my pantry for whatever is left. For this instance, I found a can of corned beef, 2 eggplants and a small chunk of squash. So, I mixed them all together and ended up with this dish which my son really liked.
eggplants, sliced into strips
salt and pepper
Let's do this!
Saute the chopped garlic and onions in a little oil. Add the corned beef and cook to your desired crispiness. Add the squash. Cook for 2 minutes. Add the eggplants and water. My family loves soupy dishes so I made this a soupy dish. Taste before seasoning with salt and pepper as the corned beef can be salty. Let the vegetables cook. I served this with rice and some Slers chicharon below.