Section Title

Eggplant Stir Fry

Eggplant Stir Fry

  • 2 eggplant (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)

Serves: 4

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.

Nutrition Facts (1 serving):
Calories: 230 kcal
Carbs: 50 g
Protein: 6 g
Sodium: 90 mg

Recipe Courtesy of USDA Cooking Matters