EGGPLANT-TOMATO STIR-FRY

eggplant-tomato stir fry

The old saying proves true: you can’t judge a book by it’s cover.

I was given the recipe for Eggplant-Tomato Stir-Fry years ago when my husband and I were in a gourmet group. Looking at the ingredients, I was completely unimpressed. However, when I made and tasted it, I was completely IMpressed by how well the flavors blended.

As with most stir-frys, it’s all about the prep. With Eggplant-Tomato Stir-Fry, you wash and chop the veggies, and the cooking goes quickly. Yes, at the end, you do need to cover and simmer for 10-15 minutes, but that’s hands-off.

EGGPLANT/TOMATO STIR-FRY

  • 2 T vegetable oil
  • 1 onion, cut into bite-sized slices
  • 1 medium eggplant, unpeeled and 1″ cubed
  • 1 red pepper, cut into slices or cubes
  • 3 cloves garlic, pressed
  • 3½ oz (3½cups) fresh spinach leaves, chopped (or 1 frozen 10 oz package chopped)
  • 1 zucchini, sliced lengthwise then cut into half moons
  • 2 tomatoes, cut into bite sized pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Prepare veggies.tomato veg medley4

Heat oil in large skillet – I used a 14″ stainless steel pan. When oil is shimmering, add onions and sauté over medium/high for 2 minutes. tomato veg medley5One by one, continue to add eggplant, red pepper, garlic & spinach together, zucchini, and finally the tomatoes, cooking each 2 minutes before adding the next. Stir in the salt and pepper.

Cover and reduce heat to low. Simmer for 10-15 minutes, until veggies are tender but not mushy. tomato veg medley1Taste for seasoning, adjusting as needed.

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