Easy Eggplant Stir Fry

Source: What's Cooking? from USDA

Serving size: 1/4 of recipe

Servings per recipe: 4

This skillet stir fry makes for a delicious one dish family meal!

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Ingredients

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

Materials

Cutting board & sharp knife, measuring cups & spoons, skillet, mixing spoon

Instructions

1. Place eggplant, zucchini, green bell pepper, onions and 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. Serve over cooked brown rice.

More About Eggplant

How to Select

Choose eggplants that are heavy for their size and without cracks or discolorations.

How to Store

Store eggplants in the refrigerator crisper drawer or in a plastic bag with some air holes. Use within 5-7 days. Freeze: Cook sliced eggplant, cool, and freeze in plastic bags. Prepare cooked eggplant dishes and freeze in containers.

How to Prepare

Rinse in cold water. Trim off any bruised spots. Cut off top stem and leaves. Peel if desired. Slice or dice. Microwave cubes in water, stab holes with fork and bake whole. Stuff and bake, roast, fry coated in breadcrumbs, grill brushed with olive oil. Add to sauces and soups, stir-fry or roast with other vegetables, or add to pasta and rice dishes and casseroles.