Vegan Eggplant Stir Fry

This vegan, eggplant stir-fry is better than takeout and contains half the calories!

📝 Ingredients

• 1 medium eggplant, cubed
• 3-4 Tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 3 green onions, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 1/2 cups broccoli
• 1/4 cup water
• 1/2 cup tamari or soy sauce
• 1/4 cup water
• 2 Tablespoons honey or agave
• 2 teaspoons chili garlic sauce or sriracha
• 2 teaspoons cornstarch or flour

👨‍🍳 Instructions

1. 1--- Sauce ---
2. 2In a small bowl, whisk together the ingredients for the sauce and set aside.
3. 3--- Stir Fry ---
4. 4Prepare vegetables as described above.
5. 5Heat oil in a large skillet to medium. Add eggplant cubes and stir to coat with oil. Cook for 3 minutes, then decrease the heat to medium-low, carefully add 1/4 cup of water and cover the pan.
6. 6Cook 5-7 minutes until eggplant starts to soften. Add garlic, onions, bell peppers, and broccoli. Stir to combine and then cover the skillet.
7. 7After 5 minutes, remove the lid and add the sauce. Stir until all of the veggies are coated.
8. 8Increase the heat to medium high and continue cooking until the sauce thickens and the veggies are cooked to your desired tenderness – about 5 to 7 minutes.
9. 9I recommend serving it over rice, but that's up to you!