This stir-fry is inspired by traveling through Italy. Balsamic from Modena, sun dried tomatoes from Tuscany, olive oil from all over the country. And the bold flavor of balsamic calls only for basic seasoning, which means minimal effort for maximum reward.
Buonissimo. Translation: “Boo-yah”
Balsamic Eggplant Stir-Fry with Asparagus and Sun Dried Tomatoes
- Prep Time:5 minutes
- Cook Time:10 minutes
- Total Time:15 minutes
- 1/2 small eggplant
- 1 cup asparagus
- 1/4 cup sun dried tomatoes
- 1/4 cup balsamic vinegar
- 1/2 package of brown rice pasta
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
- olive oil (for frying)
Chop eggplant and asparagus into more bite-sized pieces. Add to a pan coated with olive oil with sun dried tomatoes, garlic salt and pepper.
Cook pasta according to package directions. Add to pan with veggies.
Cook until eggplant and asparagus are soft all the way through.