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1 lb. pork tenderloins, partially frozen
2 Tbs. olive oil
1 small eggplant, cut lengthwise in half and then crosswise into 1/4 inch slices
1 clove garlic, minced
1 medium summer squash, sliced
1 medium onion, thinly sliced
1 small red bell pepper, seeded and cut into thin strips
1 tsp. Italian herb seasoning
1/3 cup water
1 tsp. cornstarch
Cut pork diagonally into 1/4 inch thick slices. Then quarter the slices. Heat 1 Tbs. oil in heavy nonstick skillet over medium high heat. Sauté pork, in batches if necessary, until browned on all sides. Season with salt and pepper to taste and set aside. Add remaining oil, eggplant and garlic to same skillet and cook 3 minutes over medium high heat. Add squash, next 3 ingredients and salt to taste and cook 7 minutes, stirring occasionally. Combine water and cornstarch in a bowl. Stir into vegetables in skillet. Return pork to skillet and cook 3-4 minutes or until thickened, stirring occasionally.
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