Shrimp and Eggplant Stir Fry

2 T. Fresh Lime Juice

2 T. Fish Sauce

2 t. sugar

1 lb shrimp, peeled and deveined

2 small eggplant, diced

1 red pepper, seeded and cut into thin slices

1 jalapeno, seeded and thinly sliced

1 poblano pepper, seeded and thinly sliced

2 small or 1 lg leek, whites and light green sections, thinly sliced

3 cloves of garlic, thinly sliced

1 carrot, scraped and thinly sliced

1 stalk celery, thinly sliced

1 pattypan or summer squash, seeded and diced

8 oz. rice noodles, cooked per package directions

Coconut or Peanut Oil

Combine lime juice, fish sauce and sugar in a small bowl.  Set aside. Heat 1 T. of oil in the bottom of a wok over med high heat.  Add Shrimp.  Cook and stir just until shrimp turn pink.  Remove shrimp from pan to a bowl or plate and set aside.  Add more oil to the wok if needed.  Add eggplant and let sit for a minute to carmelize before stir frying.  When tender but not mushy remove to bowl with shrimp.  Add a bit more oil to the wok and add the peppers, leeks, garlic, carrot and celery.  Stir fry until crisp tender then add the squash and stir fry for a moment or two.  Add the fish sauce mixture along with the reserved shrimp and eggplant.  Stir and cook for a minute until heated through and evenly coated.  Add the rice noodles and toss all ingredients together.  Serve with lime slices if desired.