Links to page Catagories

October 7, 2008

Harvest to Table

 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
and a
Good Morning…   Good Afternoon…  Good Night…
Whatever it is to you.

Photos by
Here I Am/Carrie

1 comment:

GreatGranny said...

Carrie, you homegrown food always looks so good and gives me an appetite.