Here is a vegetarian recipe that I make every fall using fresh ingredients from my garden and green house. Can be eaten as a side dish or a main dish. I use a clay cooker but a casserole dish could be used also. Delicious with fresh green salad and French or garlic bread.
1 medium eggplant (about 1 1/4lb or 550g),
cut into 1/2" (1.5cm) cubes with skin
2 tsp.(10ml) salt
3 medium zucchini (about 1 lb or 450g),
cut into 3/4' (2cm) slices with skin
2 medium onions thinly sliced, separated into rings
3 garlic cloves, minced
2 green or red bell peppers, cut into 1" (2.5cm) squared
1 tsp (5ml) dried basil leaves
1/4 cup (60 ml) minced fresh parsley
2 large tomatoes coarsely chopped
1/4 cup (60ml) olive oil
Minced fresh parsley
Nothing will benefit human health and increase the chances
for survival of life on Earth as much as the
evolution to a vegetarian diet.
- Albert Einstein
Toss all ingredients except the last minced fresh parsley.
Add to clay cooker ( that was previously soak in water)
or casserole dish.
Bake in clay cooker for 3 hours at 400F(200C).
Or casserole dish covered for 2 hours at 350F (175C)
Baste a couple times during baking.
The act of putting into your mouth what the earth has grown
is perhaps your most direct interaction with the earth.
- Frances Moore Lappé
Eating is not merely a material pleasure.
Eating well gives a spectacular joy to life and contributes
immensely to goodwill and happy companionship.
It is of great importance to the morale.
- Elsa Schiaparelli
Happy Healthy Eating to All
Good Morning… Good Afternoon… Good Night…
Whatever it is to you.
Here I Am/Carrie