Eggplant Stir-Fry Over Rice

A simple, easy, and healthy mixture of eggplant, zucchini, onion, tomato, and mushrooms tossed together in a frying pan and served over rice.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 247 Calories

Ingredients

• 2 cups water
• 1 cup white rice
• 1 large tomato, chopped
• 1 cup chopped mushrooms
• 1 eggplant, diced
• 1 tablespoon extra-virgin olive oil
• ½ medium red onion, chopped
• 1 small zucchini, diced
• ½ teaspoon low-sodium soy sauce, or more to taste
• 1 teaspoon chopped unsalted peanuts

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes.

Step 2

Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and onion and saute for 3 minutes. Add eggplant, zucchini, and 1/2 teaspoon soy sauce; cook and stir for 5 minutes. Add tomato but do not stir in. Sprinkle in peanuts, cover, and cook for 4 to 5 minutes.

Step 3

Put rice onto serving plates and add extra soy sauce if desired. Top with vegetable mixture.