Pork, Aubergine and Long Squash Nam Prik

Picked up a long squash at the market. This is a vegetable I've seen but never bought or used before. So to find a recipe that does it justice. I have a Thai Vegetarian Cookbook that had a recipe for a northern Nam Prik that used the long squash as well as Chinese aubergine, so I decided to add some pork and voila! The long squash is a lot like zucchini on the inside in appearance, but it has a much more pronounced flavor. Sauce included garlic, chilies, ginger, soya, rice vinegar and sesame oil as well as coconut milk. It was quite lovely with basmati rice.