Eggplant & Sweet Potato Stir-Fry

Sweet, savory and filled with good-for-you veggies, this speedy stir-fry will please both vegetarians and meat lovers alike. Try serving this flavor-packed dish over brown jasmine rice or Wehani red rice.

Nutritional Bonus: A member of the nightshade family of vegetables, eggplant aren’t often in the spotlight – but these tasty veggies shouldn’t be underestimated! Eggplants contain nasunin, a powerful antioxidant that works to protect the cell membranes in your brain. Nasunin also helps maintain joint health by fighting against free radical damage.

Prep Time
15 min
Cook Time
10 min
25 min


  • 1 cup reduced-sodium vegetable broth
  • 2 tbsp natural unsalted almond butter or tahini
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp organic evaporated cane juice
  • 1 tbsp tapioca starch
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 1 tbsp coconut oil or safflower oil
  • 3 Japanese eggplants (1 lb total), cut into 1/2-inch-thick rounds
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch chunks
  • 4 scallions, chopped, white and green parts divided
  • 3 cloves garlic, minced
  • 1 tbsp thinly sliced or julienned fresh ginger
  • 4 plum tomatoes, chopped
  • 1 tbsp fresh lime juice
  • 1/2 packed cup torn Thai basil or basil leaves


  1. In a medium bowl, whisk together broth, almond butter, soy sauce, cane juice, tapioca, coriander and pepper flakes. Set aside.
  2. In large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add eggplant, sweet potato, bell pepper, white parts of scallions, garlic and ginger; stir-fry until tender-crisp, 3 to 5 minutes. Add tomatoes and stir-fry until tomatoes start to break down, about 2 minutes.
  3. Stir in broth mixture, tossing to coat. Bring to a simmer on medium and simmer until eggplant and sweet potato are tender, 8 to 10 minutes. Stir in lime juice, green parts of scallions and basil.