EGGPLANT STIR-FRY OVER RICE

Eggplant Stir-Fry Over Rice image

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

Provided by Companion

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

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

Steps:

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

Nutrition Facts : Calories 246.6 calories, Carbohydrate 46.7 g, Fat 4.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 36.4 mg, Sugar 4.7 g