The fastest, easiest healthy dinner. Eggplant and zucchini quickly sauteed then doused in a slightly sweet but tangy, garlicky, ginger soy sauce. So freaking delicious!

INGREDIENTS – serves 2

1T brown sugar
3T soy sauce/tamari
2 garlic cloves, grated
1t fresh ginger, grated
1T rice wine vinegar

1 small Japanese eggplant, 1/2″x2′ planks
1 medium zucchini, 1/2″x2′ planks

Sesame seeds and green onion slices to garnish.

INSTRUCTIONS

Stir together brown sugar, soy sauce, garlic, ginger and rice wine vinegar until the sugar is dissolved. Set aside.

Bring a large skillet or wok to med-high heat. Drizzle in some neutral oil then add the eggplant and zucchini. Cook, stirring occasionally until lightly browned, about 2-3 minutes.

Pour in the sauce and toss to coat for 1-2 minutes. Be careful it will steam a bit. Serve over rice and sprinkle with sesame seeds and green onion.

ENJOY!