Roasted Garlic and Eggplant Sauce

This was my dinner last night. I served the sauce over brown rice penne and then served that over grilled zucchini. Someone asked for the recipe so I tried to remember exactly what I did. This is pretty close. It was delicious last night so if you give it a try please let me know what you think of it.





Roasted Garlic and Eggplant Sauce

1 large head of garlic
2 medium eggplant, washed, peeled and cut in 1/2" cubes
4 T olive oil - plus some for smearing the garlic head
3 cups chopped tomatoes with juices (fresh, boxed or canned)
1 med red onion finely chopped
1/8 cup fennel chopped finely
2 T balsamic vinegar
1 t fresh chopped oregano or 1/4 t dried
1 T fresh chopped basil or 1 t dried
1 T fresh chopped parsley or 1 t dried
1/2 t freshly ground black pepper

Marinate the eggplant. Place eggplant, vinegar, 3 T olive oil, basil, oregano, parsley and pepper in a large zip-lock bag or bowl, mix well and place in the fridge to marinate for at 20 to 30 minutes.

Roast the garlic. Heat oven to 400f. Remove outer papery skin from garlic head but leave head intact. Cut 1/4" to 1/2" off pointy end of garlic. You should be able to see the actual garlic in side. Smear the entire thing with olive oil and wrap in aluminum foil or place in a small covered ramekin, cut side up. Roast for 30- 35 minutes or until cloves feel soft when press with a finger. When cool enough to handle squeeze soft garlic out of cloves into a small bowl and set aside.

Roast eggplant. Place marinated eggplant in a baking pan and roast for 30 minutes. Stir mixture often to prevent burning and ensure even roasting.

In frying pan over med heat saute onions and fennel, in remaining oil, until soft and fragrant. Add tomatoes and reserved garlic and stir to combine. Saute for about 5 minutes. Add eggplant mixture and stir to combine. Can be served now or reduce heat to low and simmer for 20 minutes for added richness.

Enough sauce for 1 lb pasta.

Summer Fresh Lasagne....Yum!

When your harvest basket is abundant with a variety of fresh and delicious things you can't help but get creative. The harvest basket was my inspiration for this fresh, light and delicious lasagne. I actually can't wait to have the leftovers for lunch today! The mojito cupcakes didn't happen last night. I spent a great deal of time talking with my husband and sons about all that has been going on lately. I think it was productive and hopefully healing for those that needed it. Lesson taught and learned- You are not responsible for the actions of another person....only your own. What they say or do is totally their responsibility. You absolutely cannot change a person, you can speak your truth and in the end they will do or say what they want. Thank you and much love Jeanie for helping me to remember these things. In the end, between the talking, work and dinner prep I was pooped last night and after dinner plopped my butt on the couch. Cupcakes were not on my radar. Sad but true. At about 8:30 Jim was sure wishing I had made them as he was craving something sweet and cupcakey. I will give it another shot tonight. : )




Garden Fresh Summer Lasagne

2 medium eggplants cut into 1/2" circles
1 good size zucchini cut into 1/2" circles, or 2 smaller ones (you want equal eggplant and zucchini)
4 large juicy tomatoes sliced into 1/4" slices
1 T olive oil
1 large onion, chopped
4 cloves garlic, minced
1/2 cup fresh basil, rolled and sliced into very thin strips
1 lb extra firm tofu
1 T mellow white miso
1/2 black pepper
1/2 block Follow Your Heart Mozzarella Cheese, shredded

Preheat oven to 425f

Spray baking sheets with olive oil spray. Lay zucchini and eggplant in a single layer on baking sheets. Bake for 20 minutes. Depending on the size of your baking sheets and oven you may have to do two batches. When done set aside. While veggies are cooking place skillet with olive oil over medium high heat, add onions and saute for about five minutes, add garlic and continue cooking for another couple of minutes. Remove from heat. Drain tofu and squeeze a bit with a towel or paper towel to remove excess water. With chunks at a time, squeeze the tofu between your fingers over the pan of onions and garlic. It should have the consistency of firm ricotta cheese. Add the miso and basil to the tofu, onion mixture and mix well. Add the black pepper to taste. Oil a lasagne pan or a large deep casserole. Place a layer of eggplant on the bottom of the pan, overlapping if necessary to make it fit. Then top eggplant with a layer of tomatoes. Next, add the tofu and onion mixture, then a layer of zucchini, again overlapping if necessary. Top zucchini with a layer of tomatoes and then finally cover with mozzarella cheese. Bake at 425 for about 20 minutes. Serve with some crusty bread, Molto Delicioso!