Serves 4
256 cal · 35 min
Eggplant Stir Fry
Recipe GLPRbf9a0b455aacee
A colorful vegetable stir fry featuring tender eggplant, zucchini, bell peppers, and onions tossed in a light Italian dressing, finished with fresh cherry tomatoes and served over fluffy brown rice. This wholesome dish is packed with vegetables and makes a satisfying meatless main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 eggplants, peeled and cut into 1-inch cubes
1 zucchini, thinly sliced
1 cup green bell pepper, cut into strips
2 onions, sliced into rings
3 tablespoons low-fat Italian salad dressing
2 cups cherry tomatoes
2 cups cooked brown rice
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Peel the eggplants and cut them into 1-inch cubes. Slice the zucchini into thin rounds, cut the green bell pepper into strips, and slice the onions into rings.
Add the eggplant cubes, zucchini, green bell pepper strips, onion rings, and Italian salad dressing to a large skillet over low to medium-low heat.
Gently stir the vegetables to coat them evenly with the dressing. Continue cooking, stirring occasionally, until the eggplant is tender and the vegetables begin to soften, about 12-15 minutes.
Add the cherry tomatoes and stir gently to combine. Cook for 3-5 minutes until the tomatoes are just heated through and begin to soften slightly.
Divide the cooked brown rice among serving bowls or plates and top each portion with the vegetable stir fry mixture. Serve immediately.
