Stir-Fry Italian Eggplant with Tomatoes and Peppers

Ingredients

• 1 cup eggplant, diced into 1-inch cubes, with skin on
• 2 cloves garlic, minced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup cherry tomatoes
• ½ onion, diced
• 1 cup chicken broth
• ½ tsp oregano
• ½ tsp thyme
• 1 tbsp coconut oil or canola oil

Instructions

1. In a medium saucepan, heat 1 tablespoon oil over medium heat.
2. Sauté the diced peppers and onions until onions become translucent.
3. Add in garlic for 15 seconds.
4. Add the eggplant, chicken broth, oregano, thyme and garlic. Cook covered for several minutes until eggplant has softened.
5. Lastly, add cherry tomatoes and stir until they get hot.
6. Remove from heat and garnish with parsley. Salt and pepper to taste.