Eggplant Stir Fry

You know. I got to thinking the other day, as I was waltzing down each and every aisle at the grocery store, that the grocery store itself is in fact my happy place. I mean, obvi the kitchen is my number 1 love, but outside of the realms of my home, the grocery store is right up there. There are just so many things asking me to take them home, and you know what? I want to make them all happy. As I stroll down I may come to find new brand of cheese that is just begging to be made into a sandwich. Or I may find a new cleaning supply that quickly wipes away whatever #HDFB sized mess I have just made in the kitchen. But all I know is that I love the grocery store. What happens at the end of my grocery journey however, is not such a loving relationship. While the grocer loves to take my money, I usually cringe at the amount that I just spent. But I forget all about it once I get home and get to making my next culinary creation. That being said, what's your happy place? And please, feel free to make fun of my love of grocery shopping. 

Eggplant Stir Fry

Ingredients:

• 2 tbsp. coconut oil
• 2 tbsp. water
• 1 large eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/2 onion, halved, then sliced
• 2 garlic cloves, minced
• 2 cups cooked white rice

Stir Fry Sauce

• 1/2 cup soy sauce
• 1 tbsp. creamy peanut butter
• 1/2 tbsp. honey or molasses
• 1 tsp. white vinegar
• 1/8 tsp. garlic powder
• 1 tsp. sesame oil
• 10 drops sriracha, or hot sauce
• pinch black pepper
• 1/4 cup water
• 1-2 tsp. corn starch

Begin by whisking all of the stir fry sauce ingredients together in a small bowl and setting aside.

Prepare the veggies by slicing them into evenly sized pieces. I prefer to cut mine lengthwise, making thick cut matchsticks (shaped like steak fries). In a large skillet or wok, heat up 1 tbsp. coconut oil over medium-high heat. Add in the eggplant and 1 tbsp. water. Partially cover and let the eggplant steam and cook, tossing occasionally. Watch the eggplant carefully so that it doesn't turn into mush. 

Once the eggplant has cooked and softened, about 3 minutes, remove the eggplant and set aside in a small bowl.

Add the rest of the oil and add in the zucchini, yellow squash, bell pepper, onion, and garlic. Toss to coat in oil and cook until softened, but still slightly crisp. 

Add back in the eggplant as well as the prepared stir fry sauce. Cook until all of the veggies are coated in the sauce.

To serve, place a bit of rice in the bottom of a bowl and top with the stir fry mixture. Serve hot.