Ingredients: (NTT)

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

Directions: (NTT)

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Place eggplant, zucchini, green bell pepper,onions and salad dressing into a skillet.
  3. Cook until tender.
  4. Stir in cherry tomatoes.
  5. Cook for 3-5 minutes.
  6. Serve over brown rice

Nutrition Facts (Per Serving): (NTT)

calories 200; carbohydrates 39 g; protein 5 g; total fat 3 g;saturated fat 0 g; trans fat 0 g; cholesterol 0 mg; fiber 7 g; sodium 100 mg; calories from fat 13.5 %

Makes 4 servings

Easy Eggplant Stir-Fry

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Easy Eggplant Stir-Fry
Dinner
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Ingredients

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

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Place eggplant, zucchini, green bell pepper,onions and salad dressing into a skillet.
  3. Cook until tender.
  4. Stir in cherry tomatoes.
  5. Cook for 3-5 minutes.
  6. Serve over brown rice

Nutrition Facts (Per Serving)

calories 200; carbohydrates 39 g; protein 5 g; total fat 3 g;saturated fat 0 g; trans fat 0 g; cholesterol 0 mg; fiber 7 g; sodium 100 mg; calories from fat 13.5 %

Makes 4 servings