Eggplant Vermicelli

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 ounces vermicelli
• 1 teaspoon olive oil
• 1 cup peeled cubed eggplant
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon dried crushed red pepper flakes
• 1 small zucchini, thinly sliced
• 1/4 lb fresh mushrooms, sliced
• 2 large tomatoes, chopped
• 1 tablespoon grated parmesan cheese, plus
• 2 teaspoons grated parmesan cheese

Recipe

• 1 cook vermicelli according to package directions; drain and set aside.
• 2 coat a wok or large nonstick skillet with cooking spray; add oil, and heat on med-high heat until heat.
• 3 add in eggplant and the next 5 ingredients; stir-fry until vegetables are tender.
• 4 add in zucchini, mushrooms, and chopped tomatoes; stir-fry 2 minutes or until mixture is thoroughly heated.
• 5 combine vermicelli and vegetable mixture on a serving platter; toss gently; check seasoning and add salt/pepper if needed.
• 6 sprinkle parmesan cheese over the top.