Stir-Fried Eggplant with Bell Peppers and Onions

Ingredients

• 1 large eggplant
• 2 medium bell peppers
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• ½ teaspoon salt

Instructions

1. 1

   Cut the 1 large eggplant into 1-inch cubes and sprinkle with 1/4 teaspoon salt. Let sit for 10 minutes, then pat dry with paper towels.

2. 2

   Slice the 2 bell peppers and 1 onion into thin strips. Mince the 3 garlic cloves.

3. 3

   Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat. Add the eggplant and cook, stirring occasionally, until browned and tender, about 6-8 minutes. Remove and set aside.

4. 4

   Add the remaining 1 tablespoon oil to the skillet. Add the onion and bell peppers, and cook over medium-high heat until crisp-tender, about 4-5 minutes.

5. 5

   Add the garlic and cook for 30 seconds until fragrant. Return the eggplant to the skillet.

6. 6

   Add the 2 tablespoons soy sauce and remaining 1/4 teaspoon salt. Stir-fry everything together for 1-2 minutes until well coated and heated through. Serve hot.

Tools you’ll need

• Large skillet or wok
• Cutting board
• Knife
• Paper towels

More recipes like this

• 

  Stir-Fried Chinese Broccoli

  15 min

• 

  Tofu Stir-Fry with Green Peppers

  30 min

• 

  Buddha's Delight

  20 min

• 

  Stir-Fried Water Spinach

  10 min