Easy Eggplant Stir-Fry
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Preparation Time: 20 minutes | ||
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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. | ||
Serves: 4 | ||
2 Cups of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s): ![]() ![]() ![]() ![]() [What’s This?] |
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Nutrition Information per Serving: | ||
Calories: 200 Total Fat: 3g Saturated Fat: 0g % of Calories from Fat: 13.5% % Calories from Sat Fat: 0% |
Protein: 5g Carbohydrates: 39g Cholesterol: 0mg Dietary Fiber: 7g Sodium: 100mg |
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Each serving provides: An excellent source of fiber, vitamins A, B6 and C, and manganese, and a good source of vitamins B1, B3 and K, folate, chromium, copper, magnesium, phosphorous, potassium and selenium. |
Recipe courtesy of the Connecticut Food Policy Council.
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