Stir-Fried Eggplant

Ingredients:

1 medium eggplant – cut in strips 1 medium red pepper, seeded and cut in strips

1 medium green pepper, seeded and cut in strips

1 cup mushrooms, sliced

2 Tbsp lite soy sauce

1 Tbsp fructose (see Glossary)

3 Tbsp olive oil

2 garlic cloves, minced

1 tsp finely grated ginger root

2 cups brown rice, steamed or noodles

Preparation:

1. Place eggplant in cold water and let stand about 20 minutes. drain; pat dry with paper towels.

2. Mix soy sauce and fructose; set aside.

3. Heat skillet, add 2 tablespoon oil and stir in eggplant, garlic and ginger; stir-fry 1 minute.

4. Add peppers and mushrooms; stir-fry 2 minutes.

5. Add soy sauce mixture and last spoon of oil; cook and stir 1 minute. Serve with rice or noodles.

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Republished with permission from: www.3abn.com