Eggplant Stir Fry

25 min · Serves 4

Based on a recipe from Farm Fresh Summertime Recipes, Adapted from Easy Eggplant Stir Fry Connecticut Food Policy Council, via USDA MyPlate Kitchen

What goes in

• 2eggplant, peeled and cubed
• 1zucchini, thinly sliced
• 1 cupgreen bell pepper, cut into strips
• 2onions, sliced
• 44.4 mllow-fat Italian salad dressing
• 2 cupscherry tomatoes
• 2 cupscooked brown rice

How to cook it

1. Combine the eggplant, zucchini, bell pepper, onions, and salad dressing in a large skillet.
2. Toss the vegetables gently to coat them in the dressing.
3. Cook the mixture over low heat until the vegetables reach your desired tenderness.
4. Add the cherry tomatoes to the pan and continue cooking for another 3 to 5 minutes.
5. Serve the vegetable mixture immediately over the warm brown rice.

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