Italian Stir Fry

This meal came about because of two main reasons.  My husband, Adam and I, really wanted stir fry and eggplants were super cheap at our grocery store that week.  Instead of doing a typical stir fry, I realized I had the ingredients for an Italian style stir fry.  This is a great meal to use up all your vegetables at the end of the week and is totally customizable!

Italian Stir Fry

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  • 1 large eggplant, cubed
  • 1 green pepper, diced
  • 1/2 onion, diced
  • 2 cups green beans
  • 2-3 carrots, diced
  • 1-2 cups diced tomatoes
  • 3 cloves garlic, minced
  • 1 tsp oregano
  • 1 tsp basil
  • 2 tbsp fresh parsley
  • salt and pepper to taste

1.  First prep your eggplant.  I don’t peel my eggplant, but you can if you want to.  Cut the eggplant into large slices and lay on a paper towel lightly sprinkled with salt.  Sprinkle a little more salt on top of the eggplant slices and press another paper towel on top.  Let this sit for 20 minutes and then rinse and dry the eggplants and cut into cubes.  This step helps the eggplant to not taste as bitter so don’t skip it!

2. Cut up all of your vegetables and heat up a large skillet or wok with a little extra virgin olive oil.  Add in your vegetables and cook for about 15 minutes or until the eggplant and onion are fairly soft.

You can add meat to this if you want to, chicken or pork would be tasty.  You can also serve this over brown rice, but it would be even better over whole-wheat pasta!  Adam and I enjoyed it just on it’s own, but make it however you want!  It was also really tasty as leftovers so make some extra for that.  Enjoy!