Eggplant, Avocado & Tomato Summer Rice

Ingredients

• 1/2 small Eggplant
• 1/4 Avocado
• 1/4 Tomato
• 30 grams Zucchini (or double the amount of eggplant)
• 1 tbsp Water
• 1/2 tbsp Sugar
• 1/2 tbsp Soy sauce
• 1/2 tsp Ginger (grated)
• 1 tsp Olive oil
• 1 serving Hot cooked white rice

Instructions

1. Cut the vegetables into small cubes.
2. Combine the eggplant and zucchini in one bowl and the tomato and avocado in another.
3. Heat olive oil in a frying pan and cook the eggplant and zucchini.
4. Once the olive oil has coated the vegetables, add the water, sugar, soy sauce, and grated ginger (with the liquid).
5. Stir-fry as you shake the frying pan.
6. Lastly, add the tomatoes and the avocado and cook everything together.
7. Once the liquid has evaporated and the flavors have blended, transfer to a plate and serve with a side of rice.