Colorful Vegetable Stir Fry

Stir fry can be a healthy way to break up your weekly dinner routine: it’s endlessly customizable, a tasty way to get vegetables and easy to cook. This particular recipe gets its bold flavor from eggplant, basil and ginger; there are a lot of ingredients to prepare but actual cooking time is quick.

Tip: hold off on peeling the eggplant until right before cooking so it doesn’t become discolored.

Ingredients

• ¼ cup coarsely chopped fresh basil
• 2 tablespoons chopped fresh mint
• ¾ cup low-sodium chicken stock or broth
• 3 green (spring) onions, 2 coarsely chopped and 1 thinly sliced
• 2 garlic cloves
• 1 tablespoon peeled and chopped fresh ginger
• 2 tablespoons extra-virgin olive oil
• 1 small eggplant, with peel, diced (about 4 cups)
• 1 yellow onion, coarsely chopped (about ½ cup)
• 1 red bell pepper, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips
• 2 tablespoons low-sodium soy sauce

Directions

1. In a blender or food processor, combine the basil, mint, ¼ cup stock or broth, chopped green onions, garlic and ginger. Pulse until the mixture is minced but not pureed. Set aside.
2. In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and sauté until the vegetables are just tender, about 8 minutes. Transfer to a bowl and cover with a kitchen towel to keep warm.
3. Add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add the basil mixture and soy sauce. Sauté for about 1 minute, stirring continuously.
4. Add the remaining ½ cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes. Transfer to a warmed serving dish and garnish with the sliced green onion. Serve.