Eggplant Stir Fry

Name: Eggplant Stir Fry
Yield: 4 servings
Ingredients: 2 eggplants, peeled and cubed; 1 zucchini, thinly sliced; 1 cup green bell pepper, cut into strips; 2 onions, sliced; 3 tablespoons Italian salad dressing, low fat; 2 cups cherry tomatoes; 2 cups cooked brown rice

Source: Farm Fresh Summertime Recipes, Adapted from Easy Eggplant Stir Fry Connecticut Food Policy Council

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Fresh vegetables are cooked in one pan to create a flavorful side dish.

Makes

4 servings

Ingredients

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

Directions

Wash hands with soap and water.
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.

Notes

Learn more about: Eggplant Zucchini Bell Peppers Onions Tomatoes

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