Eggplant Stir Fry
Makes:
4 servings
Fresh vegetables are cooked in one pan to create a flavorful side dish.
Ingredients
- 2 eggplants, peeled and cubed
- 1 zucchini, thinly sliced
- 1 cup green bell pepper, cut into strips
- 2 onions, sliced
- 3 tablespoons Italian salad dressing, low fat
- 2 cups cherry tomatoes
- 2 cups cooked brown rice
Directions
- Wash hands with soap and water.
- Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.
- Stir lightly to combine and cook over low heat until tender.
- Stir in cherry tomatoes and cook for 3-5 minutes. Serve over cooked brown rice.
Notes
Learn more about:
Farm Fresh Summertime Recipes, Adapted from Easy Eggplant Stir Fry
Connecticut Food Policy Council
