Heat clarified butter in a non-stick pan on medium flame. Add the chopped onions to the pan and sauté until golden. Mix in the miso paste and continue to sauté for about 3 minutes. Microwave the squash for 1 minute. Add the squash and eggplant to the pan and sauté for 8 to 10 minutes or until fully cooked. Add salt and cook for 2 minutes longer; add paprika and stir well. Cook for one minute and remove from flame. Serve warm with brown rice or Lavash bread.
**Recipe Credit: Trader Joe's 2014 Master-at-Miso Recipe Contest Finalist — Divya Allu Peddinti**