Savory Celery and Eggplant Stir-Fry Delight Ingredients: - 1 medium eggplant, diced - 3 stalks celery, sliced - 1 red bell pepper, sliced - 1 medium onion, thinly sliced - 3 cloves garlic, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - 1 teaspoon red chili flakes (adjust to taste) - Salt and pepper, to taste - 3 green onions, chopped (for garnish) - Optional: Cooked rice or quinoa, for serving Instructions: 1. Heat the olive oil in a large skillet or wok over medium-high heat. 2. Add the sliced onions and sauté for 2-3 minutes until translucent. 3. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant. 4. Toss in the diced eggplant and cook for about 5 minutes, stirring frequently, until slightly softened. 5. Add the sliced celery and red bell pepper to the pan. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp. 6. Pour in the soy sauce, sesame oil, and sprinkle the red chili flakes. Mix well and let cook for an additional 2-3 minutes, allowing the flavors to meld. 7. Season with salt and pepper to taste. 8. Remove from heat and garnish with chopped green onions. 9. Serve hot over cooked rice or quinoa if desired. Nutrition Value (per serving, assuming 4 servings, without rice/quinoa): - Calories: 120 - Protein: 3g - Total Fat: 7g - Saturated Fat: 1g - Carbohydrates: 12g - Dietary Fiber: 5g - Sugars: 4g - Sodium: 250mg - Vitamin A: 15% DV - Vitamin C: 30% DV - Calcium: 4% DV - Iron: 6% DV Enjoy your Savory Celery and Eggplant Stir-Fry Delight!