Weekly Recipe

Eggplant Stir-Fry

Ingredients (serves 2‑3)
1 medium eggplant, cubed
1 cup brown rice (uncooked)
1 medium zucchini, sliced
1 Tbsp oil
Salt, pepper, garlic powder – about ½ tsp each
Optional sauce: 2 Tbsp soy sauce + 1 tsp honey

Instructions
1. Cook rice according to package; set aside.
2. Heat oil in a skillet; add eggplant, season, and stir‑fry 5‑6 min until softened.
3. Add zucchini; stir‑fry 2‑3 min.
4. Toss in rice, combine, and season further; add sauce if using.
5. Serve hot.

Low‑cost tips – buy eggplant and zucchini in bulk, use store‑brand rice, and a simple soy‑honey glaze. Enjoy!