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 brown rice (cooked)
Steps
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 238 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 115 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 13 g |
| Total Sugars | 17 g |
| Added Sugars included | 1 g |
| Protein | 7 g |
| Vitamin D | 0 mcg |
| Calcium | 68 mg |
| Iron | 2 mg |
| Potassium | 1129 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Easy Eggplant Stir Fry. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.