Ground Cherry, Egg Plant and Sweet Pepper Stir Fry

There are two dishes on this plate, I know. But, I was quickly trying to snap a photo and get out of the way so other people could look and chat with the chef. This recipe refers to the smaller one toward the top of the plate, on the left.

 

So, you know I love ground cherries, if you have every followed me here. I would never have imagined them in a stir fry, and yet here they are !

 

This again, was so simple, fresh and really takes advantage of the great flavors of the Minneapolis Farmers Market. As Chef Wadi said on Saturday, all you need is "Good vegetables, a knife, and the willingness to try!"

 

Ground Cherry, Egg Plant and Sweet Pepper Stir Fry

2 tablespoons olive oil

3 small Thai eggplant, cut into wedges

2 small multi-colored peppers, cut into strips (one purple and one cherry pepper type were used here)

1 cup ground cherries, husks removed

Salt and pepper

In a large sauté pan, heat olive oil over medium heat. Add peppers, then eggplant and ground cherries and sauté, stirring frequently until everything just begins to soften, but retains its crunch. Season with salt and pepper to taste, and place on serving platter.