A delightful and colorful vegetable stir fry that combines eggplant, potatoes, and peppers, perfect as a side dish or vegetarian main.
Ingredients
- 1 medium eggplant cut into cubes
- 2 medium potatoes peeled and diced
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the cubed eggplant and diced potatoes. Cook for about 10 minutes, stirring occasionally, until they start to soften.
- Add the sliced red and green bell peppers to the pan. Stir and continue to cook for another 8-10 minutes until all vegetables are tender.
- Season with soy sauce, salt, and black pepper. Stir well to combine all the flavors.
- Serve hot as a side dish or over rice as a main.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 350mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 120mgCalcium: 4mgIron: 8mg