Easy Eggplant Stir-Fry

Preparation Time: 20 minutes
2 Eggplants, peeled and cubed 1 Zucchini, thinly sliced 1 cup Green bell pepper, cut into strips 2 Onions, sliced 3 Tbsp Italian dressing, low fat 2 cups Cherry tomatoes 2 cups Brown rice, cooked
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?]
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
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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