Recipes

Vegetarian Eggplant Spaghetti Sauce

one med/large eggplant peeled and cut into cubes, sprinkle liberally with salt and set aside for 20 min.
one good size leek
1 tablespoon of minced garlic
approx 1 teaspoon basil (I use my hand for measuring so this is an estimate)
approx 1 teaspoon thyme
2 tablespoons of olive oil
two tomatoes cut into 8 wedges
partial jar of pre-made organic pasta

Heat your oil in pan, pat dry the egg plant and saute' over med heat for a few minutes til it starts to brown, add the leeks, garlic, basil and thyme, cook for about 10 min then add the tomatoes and 1/2 cup tomato sauce. Reduce heat to a simmer for 15 min, add more pasta sauce to desired consistency, turn heat to low and let simmer for 1/2 hour or until eggplant is soft and all ingredients are well blended. Add a touch of fresh ground pepper to taste. Serve over noodles or rice. This recipe makes enough for 2 or 3 servings.

It was super simple, filled the house with a fabulous aroma and tasted divine! I used the pre-made sauce tonight when I made this batch but I probably could have used my own homemade sauce if I had any left or even a can of crushed tomatoes with some added seasoning.

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No bake, Gluten free, Vegan Coconut Snowballs

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