- 1/2pound green beansfresh
- 1medium Eggplantunpeeled, cut into 1" cubes
- 2large onionscut into 1" cubes
- 3medium carrotscut into 3/4" slices on a slant
- 1large red or green bell pepperseeded and cut into 1" squares
- 2large Celery stalkscut into 1/2" slices
- 1 "16"ounce can Pear-shaped tomatoes
- 1/4 cup olive oil
- 1/2cup Tomato paste
- 2tsp salt
- 1 1/2 tsp Dry basil
- 1/4 tap Cayenne pepper
- 3small Zucchinicut into 1/2" slices
- 2tsp honey
Snap ends of beans and cut into 2" lengths. Combine with eggplant, onions, carrots, celery, bell pepper and potatoes in a large casserole. Chop tomatoes and add to casserole, along with olive oil, tomato paste, salt, basil, cayenne and honey. Stir gently. Cover casserole and bake at 350° for 1 1/2 hours or until vegetables are almost tender, removing lid and basting vegetables with juices about every 30 minutes. Remove casserole from oven and gently mix in zucchini. Return to oven and bake, uncovered, for another 20-30 minutes or until vegetables are tender.
- 1 1/2cups Bulgur wheat
- 3cups water
- 6cups Zucchinisliced
- 3cups Red potatoessliced
- 1 onionchopped
- 1pound firm tofucrumbled
- 1 1/2cups Soya Kaas Cheeseshredded
- 1cup Tomato paste or Italian sauce
- 2T Fresh parsleychopped
- 1tsp Basil
- 1tsp Oregano
- 1/2tsp thyme
- 1tsp garlic powder
- 1/4cup Bragg's aminios
- 1/2tsp salt
- pince Cayenne
Over low heat, cook bulgur wheat in water about 15 minutes. Steam onion and potatoes until almost done. Add zucchini and seasonings. Cook until tender. In a separate bowl, combine bulgur wheat, tomato paste and parsley. Press into the bottom of a casserole dish. Next, combine tofu and 1/2 of the cheese. Spread on the top of bulgur mixture. When vegetables are done, put them on next. Top with remaining cheese. Bake at 350° for 30 minutes.
Cut eggplant in nice big chunks. Spread on a cookie sheet and drizzle with olive oil and salt. Bake at 350 degrees for 30 minutes.
While the eggplant is roasting, sauté the onion, garlic, rosemary, and bay leaves with a little olive oil on medium heat. Next add the tomatoes cook for a 2-3 minutes. Finally add the eggplant and continue to cook for 5-10 minutes in order for flavors to blend.
Delicious served with split-pea soup, a tossed salad, and crusty French bread.