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Eggplant Stir-Fry


Prep time:                             8 minutes

Cooking time:                  16 minutes

Yields:                                     4 people



1-2 Asian eggplants, unpeeled, sliced into rounds
2 bell peppers, sliced into chunks
4 onions, peeled and sliced
1 summer squash sliced into rounds
1 tomato, chopped
1 handful green beans, chopped
1 bunch chard, chopped
4 garlic cloves, peeled and minced
1 tbsp olive oil
sea salt and pepper to taste



In a large pan heat the oil over medium heat. Add oil the veggies except the chard and garlic, stir well. Put the lid on and let it stew in it's own juices, about 15 minutes. Stir, add the garlic, and continue to cook until eggplant is tender. Add the chard and cook 1 more minute. 


Credit:         Robyn at Asbury Village Farm

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