Eggplant Stir Fry


  • 2 eggplants, peeled and cubed
  • 1 zucchini, sliced thinly
  • 1 cup green bell pepper, cut into strips
  • 2 onions, sliced
  • 3 Tbsp. Italian salad dressing (low-fat)
  • 2 cups cherry tomatoes
  • 2 cups brown rice, cooked

Suggested Toppings:

  • Scallions
  • Cashews
  • Spinach

Optional Lean Meat Protein to Add:

  • Chicken breast
  • Shrimp



  1. Combine eggplant, zucchini, bell pepper, onions, and salad dressing in a skillet.
  2. Cook over low heat until vegetables are tender, stirring occasionally.
  3. Add cherry tomatoes and cook for another 3-5 minutes.
  4. Serve over brown rice.

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