Name: Eggplant Stir-Fry Over Rice
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Water - 2 cups; White rice - 1 cup; Extra-virgin olive oil - 1 tablespoon; Chopped mushrooms - 1 cup; Red onion, chopped - ½ medium; Eggplant, diced - 1; Zucchini, diced - 1 small; Low-sodium soy sauce, or more to taste - ½ teaspoon; Tomato, chopped - 1 large; Chopped unsalted peanuts - 1 teaspoon

Ingredients for - Eggplant Stir-Fry Over Rice

1. Water 2 cups

2. White rice 1 cup

3. Extra-virgin olive oil 1 tablespoon

4. Chopped mushrooms 1 cup

5. Red onion, chopped ½ medium

6. Eggplant, diced 1

7. Zucchini, diced 1 small

8. Low-sodium soy sauce, or more to taste ½ teaspoon

9. Tomato, chopped 1 large

10. Chopped unsalted peanuts 1 teaspoon

How to cook deliciously - Eggplant Stir-Fry Over Rice

1 . Stage

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.

2 . Stage

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.

3 . Stage

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