Grilled salmon, eggplant, and baby bok choy with Korean barbecue sauce

I recently grilled myself a piece of salmon with eggplant and baby bok choy. I enjoy cooking with vegetables such as eggplant and bok choy because growing up in a small midwestern town, they weren't a part of my world. The Korean-style barbecue sauce consisted of garlic, a serrano chile, soy sauce, brown sugar, rice vinegar, and sesame oil. Combined, the sauce was tangy, slightly sweet , and with heat in the background. The sauce complimented but did not overpower the salmon. The eggplant soaked up the sauce like a sponge and was especially flavourful. I really liked the contrast in textures between the very tender eggplant and the baby bok choy which retained a bit of crispness. Though it was a substantial amount of food, it didn't feel "heavy", and was a perfect dinner on a warm summer evening.