Eggplant, Avocado & Tomato Summer Rice

1. 1

   Cut the vegetables into small cubes.

2. 2

   Combine the eggplant and zucchini in one bowl and the tomato and avocado in another.

3. 3

   Heat olive oil in a frying pan and cook the eggplant and zucchini.

4. 4

   Once the olive oil has coated the vegetables, add the water, sugar, soy sauce, and grated ginger (with the liquid).

5. 5

   Stir-fry as you shake the frying pan.

6. 6

   Lastly, add the tomatoes and the avocado and cook everything together.

7. 7

   Once the liquid has evaporated and the flavors have blended, transfer to a plate and serve with a side of rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.