Eggplant Stir Fry

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

Instructions

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 (per serving)

Calories	238
Protein	7 g
Total Fat	3 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	115 mg
Carbohydrates	51 g
Dietary Fiber	13 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Farm Fresh Summertime Recipes, Adapted from Easy Eggplant Stir Fry Connecticut Food Policy Council