Provider Farm

From our fields, for your family

Eggplant tomato stir-fry

A quick, easy and tasty late summer meal. This is a really free form recipe. The ingredient list is just a guideline and you can make it to your taste. Add scallions, nuts, sesame seeds, get creative!

1-2 Asian eggplants
1 onion
2-3 tomatoes
soy sauce
rice wine vinegar
sesame oil
2 tbs olive oil
a couple cloves of garlic


Chop onions and garlic. Slice eggplants into thin rounds and chop onions into small cubes. Heat oil in a pan or wok. Add onions and garlic and cook stirring until translucent. Add tomatoes and cook until soft. Add eggplants and cook until tender. Season with vinegar and soy sauce. Turn heat off and add sesame oil. Serve over rice.

Kerry's coworker at Brookfield used to make it for breakfast