Eggplant stirfry

Eggplant Stir-fry (By: Tracy Archuleta)


1/2 large eggplant, cubed
2 cloves garlic, minced
1/2 cup onions
2 T soy sauce, (low-sodium or Braggs Aminos)
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
2 lg. carrots, shaved
2 tablespoons low sodium soy sauce
1 tablespoon olive oil or coconut oil
1 tsp. sesame oil
2 cups mushrooms, sliced
lite salt and ground black pepper to taste
2-4 cups spinach, Bok Choy, kale, or Swiss chard


Sprinkle lite salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes. Cook and stir garlic, onions and soy sauce together in a large skillet over medium heat. Stir mushrooms, bell peppers, carrots and black pepper; continue cooking 2 to 3 minutes.

Heat olive oil in a separate skillet over medium heat. Cook eggplant in hot olive oil until lightly browned and add sesame oil. Stir in vegetable mixture and spinach; cook and stir until the spinach wilts, 2 to 3 minutes.