Eggplant Stir Fry

Fresh vegetables are cooked in one pan to create a flavorful side dish.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• High-Fiber

Tags

• quick
• healthy
• savory
• fresh
• stir-fry

Ingredients

• 2 eggplants (peeled and cubed)
• 1 zucchini (thinly sliced)
• 1 cup green bell pepper (cut into strips)
• 2 onions (sliced)
• 3 tablespoon Italian salad dressing (low fat)
• 2 cup cherry tomatoes
• 2 cup brown rice (cooked)

Instructions

1. Place eggplant, zucchini, green bell pepper, onions and Italian salad dressing into a skillet.
2. Stir lightly to combine and cook over low heat until tender.
3. Stir in cherry tomatoes and cook for 3-5 minutes.
4. Serve over cooked brown rice.

Nutrition (per serving)

• Calories: 256
• Protein: 7.6 g
• Carbohydrates: 54.9 g
• Fat: 2.5 g
• Fiber: 11.8 g
• Sodium: 118 mg
• Saturated Fat: 0.5 g
• Sugar: 17.6 g