Nutrients per serving (1 1/4 cup Eggplant & Sweet Potato Stir-Fry): Calories: 131, Total Fat: 6 g, Sat. Fat: 2 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 19 g, Fiber: 4 g, Sugars: 8 g, Protein: 3 g, Sodium: 242 mg, Cholesterol: 0 mg

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 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

In a medium bowl, whisk together broth, almond butter, soy sauce, cane juice, tapioca, coriander and pepper flakes. Set aside.
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.
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.