From the Pantry Butler kitchen

Eggplant Stir Fry

Name: Eggplant Stir Fry
Yield: 4 servings
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

4 servings

Fresh vegetables are cooked in one pan to create a flavorful side dish. USDA MyPlate Kitchen — Farm Fresh Summertime Recipes, Adapted from Easy Eggplant Stir Fry — Connecticut Food Policy Council (public domain), via myplate.food

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

Method

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.

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