This stir fry has an Italian flair. It is delicious on its own, or used as a side dish with some chicken or fish for some extra protein. You could also pair this with a simple green salad or Caesar salad for a more complete meal.
Makes: 4 servings
Ingredients
2 eggplant, peeled and cubed
1 zucchini, thinly sliced
1 cup green bell pepper, cut into strips
2 onion, sliced
3 tablespoons Italian salad dressing, low fat
2 cups cherry tomatoes
2 cups cooked brown rice
Instructions
- 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 1/2 cup cooked brown rice.
Source: Connecticut Food Policy Council
Photo Source: Cookingmatters.org
