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This Organic Stir Fried Eggplant and Cabbage in Spicy Peanut Sauce recipe comes together in a snap and tastes great! We like to double the recipe and have leftovers for lunch the next day.


Organic Stir Fried Eggplant and Cabbage in Spicy Peanut Sauce

  • 2 cups eggplant, cut into small cubes
  • 2 sweet banana peppers, chopped up
  • 4 cups coarsely chopped sweetheart cabbage
  • 1 green zucchini or yellow summer squash
  • 1⁄2 cup peanut butter
  • Driftless Organics Sunflower Oil (or other cooking oil)
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon tamari (soy sauce)
  • 1 Tablespoon sugar
  • 1⁄2 t finely minced cayenne pepper
  • 4 cloves of garlic finely minced
  • 1 teaspoon finely minced ginger

  1. Over medium high heat in a large skillet or wok begin stir frying eggplant and zucchini chunks in about a tablespoon of oil and a shake of salt. Allow the eggplant to brown on all sides stir frying about 10 minutes until the chunks are softened.
  2. In a separate bowl mix the vinegar, peanut butter, tamari, sugar, pepper, garlic and ginger into the sauce.
  3. Add the cabbage and peppers to the stir fry and toss cooking for 3-4 more minutes.
  4. Add the sauce to the vegetables and turn down the heat continuing to stir. The sauce should thicken in 2-3 minutes. Serve with rice.


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.