Easy Egg Plant Stir Fry

Contributed By: Terry Borden


� 2 eggplant (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)


1. Place eggplant, zucchini, green bell pepper, onions and salad dressing into a skillet.
2. Stir lightly to combine and cook over low heat until tender.
3. Stir in cherry tomatoes and cook for 3-5 minutes. Serve over cooked brown rice.

Helpful Hints:

Yield: 4 servings

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