Eggplant and Bell Pepper Stir-Fry

Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 126 Calories

Ingredients

• 1 tablespoon vegetable oil
• ½ cup warm water
• 2 cloves garlic, minced
• 1 medium green bell pepper, chopped
• 1 medium eggplant, cubed
• 1 medium red bell pepper, chopped
• ¼ cube vegetable bouillon
• 1 medium yellow onion, diced
• 1 medium yellow bell pepper, chopped
• 3 tablespoons hoisin sauce, or more as needed

Recipe Instructions

Step 1

Mix water and bouillon together in a small bowl until dissolved; set aside.

Step 2

Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Step 3

Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.