Meatless Monday Recipe-Laotian Eggplant with Tomatoes, Onion, and Mint

Laotian Eggplant with Tomatoes, Onion, and Mint
Serves 6; 30 minutes or fewer; Vegan

Fresh mint adds a cool, light touch to this hearty eggplant stir-fry.

1 Tbs. vegetable oil
1 lb. Japanese eggplant, diced (3 cups)
1 medium red onion, thinly sliced (1 1/2 cups)
4 medium tomatoes, chopped (2 cups)
3 Tbs. dark brown sugar
2 Tbs. low-sodium soy sauce
2 tsp. lime juice
1 1/2 tsp. chile-garlic sauce, such as Huy Fong
3 cups bean sprouts
1 8 oz. can sliced bamboo shoots, rinsed and drained
1/2 cup chopped fresh mint

Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes, or until eggplant is browned. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with fresh mint.

Per 1 1/3 cup serving: 109 cal.; 4 grams prot.; 3 grams total fat (<1 gram sat. fat); 20 grams carb.; 0 mg chol.; 211 mg sod.; 5 grams fiber; 14 grams sugars

Found: Vegetarian Times Presents Farmers' Market Cookbook-Eat in Season