Hmmmm...what to post this time. I had a hard time deciding what to post for Sweetnicks' ARF this week, but since my last post was cookies, I'm going to wait for the cookies until next week. Just to keep you intrigued...think strawberries! Anyway, the entry for this week is another eggplant stir fry. When I went to the Farmers' Market a couple of weeks ago, in addition to the usual kinds of eggplant, I saw a green one and a BRIGHT yellow one.Yep, that yellow is eggplant, not squash! I couldn't pass them up, so I got both in addition to a white one. I decided to make a Mediterranean style stir fry with eggplant, red pepper, and shrimp. Once again, it's just thrown together, but here's the basic plan. Eggplant Stir Fry
3 small eggplants, cut in the shapes you desire (I did one cubed, one moon shaped, and one in some shape I can't remember!)
1 red bell pepper, cut in strips
1 small bag salad shrimp
1/2 cup Italian dressing
Coat a skillet with oil or cooking spray. Place the eggplant and peppers in the skillet. Sprinkle with garlic powder and cook until tender. Add the shrimp and allow to warm. Serve over brown rice and sprinkle with Parmesan cheese.