Easy Eggplant Stir Fry

Easy Eggplant Stir Fry



  • 2 eggplants, peeled and cubed
  • 1 zucchini, thinly sliced
  • 1 cup green bell pepper, cut into strips
  • 2 onions, sliced
  • 3 tbsp. Italian salad dressing
  • 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.
  4. Serve over cooked brown rice.

Serves four

This recipe was submitted by YMCA of Western North Carolina.