Fall Vegetable Stir-fry

INGREDIENTS

• 1 medium eggplant
• 4 tomatoes
• 1 large garlic clove
• 1 Tablespoon vegetable oil
• 1 (12 ounce) bag frozen 3 pepper and onion blend,
• thawed
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 Tablespoon Parmesan cheese

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Wash eggplant and tomatoes. Peel and cube the eggplant into 1-inch cubes. Dice tomatoes into small pieces. Dice garlic into small pieces.
3. Heat large skillet over medium heat. Add oil. Sauté garlic until slightly golden. Add pepper and onion blend and eggplant to skillet and cook until tender, about 10 minutes. Stir in tomatoes, salt, and pepper and cook 5 minutes.
4. Top with Parmesan cheese and serve.
5. Refrigerate leftovers within 2 hours.