eggplant stir-fry
Total Time: 20 minutes
Yeild: 4 1-cup servings
Ingredients:
1 tablespoon olive oil
1 eggplant, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
1/4 cup mushrooms, sliced
1/4 cup spinach
1 green onion
1 tablespoons tomato sauce
1 teaspoon soy sauce
1 teaspoon agave nectar
Directions:
Wash all of the vegetables. Cut off the top of the eggplant, where the stem is located, and peel the eggplant with a paring knife. Slice lengthwise, then dice.
Next, dice the red and green bell peppers, mushrooms and onion.
Chop green onion and set aside to use as garnish.
Coat a large frying pan with olive oil. Sauté eggplant, the red and green bell peppers and onion over medium heat until vegetables become soft; about 10 minutes. Next, add the spinach and stir it in with the rest of the veggies, continue cooking until spinach is tender.
To make the sweet and salty sauce, combine tomato sauce, soy sauce and agave nectar in a small bowl. Stir until mixed.
Spoon the vegetables into bowls, add the homemade sweet and salty sauce and garnish with chopped green onion to serve.
Yeild: 4 1-cup servings
Ingredients:
1 tablespoon olive oil
1 eggplant, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
1/4 cup mushrooms, sliced
1/4 cup spinach
1 green onion
1 tablespoons tomato sauce
1 teaspoon soy sauce
1 teaspoon agave nectar
Directions:
Wash all of the vegetables. Cut off the top of the eggplant, where the stem is located, and peel the eggplant with a paring knife. Slice lengthwise, then dice.
Next, dice the red and green bell peppers, mushrooms and onion.
Chop green onion and set aside to use as garnish.
Coat a large frying pan with olive oil. Sauté eggplant, the red and green bell peppers and onion over medium heat until vegetables become soft; about 10 minutes. Next, add the spinach and stir it in with the rest of the veggies, continue cooking until spinach is tender.
To make the sweet and salty sauce, combine tomato sauce, soy sauce and agave nectar in a small bowl. Stir until mixed.
Spoon the vegetables into bowls, add the homemade sweet and salty sauce and garnish with chopped green onion to serve.