Easy Eggplant Stir-Fry
By 30 Minutes or Less
Only takes 20 minutes and has two cups of vegetables in each serving!
2 Eggplants, peeled and cubed
1 Zucchini, thinly sliced
1 cup Green bell pepper, cut into strips
2 Onions, sliced
3 Tbsp Italian dressing, low fat
2 cups Cherry tomatoes
2 cups Brown rice, cooked
- Cook brown rice according to directions on box.
- Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet. Cook until tender.
- Stir in cherry tomatoes and cook for 3-5 minutes.
- Serve over brown rice.
- Calories: 200
- Carbohydrates: 39g
- Total Fat: 3g
- Cholesterol: 0mg
- Saturated Fat: 0g
- Dietary Fiber: 7g
- % of Calories from Fat: 13.5%
- Sodium: 100 mg
- Protein: 5g
- Recipe Credit
Courtesy of the Connecticut Food Policy Council
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