Mission Impossible: Clear-the-Fridge Update

Last night:

Curried ocean perch with mango chutney whole wheat crepes

Survey says: Yum!

Tonight: Eggplant and Rice from Whole Foods for the Whole Family (LLL Int’l publication)

1 med eggplant, cut up (or 4-5 zucchini if you have any that need used)
1 med onion, chopped
4-6 Tbsp oil
1 lrg green pepper (I used mushrooms instead)
4-8 oz shredded mozzarella
2 C. stewed or fresh tomatoes, chopped (I used a can of diced toms)
1/2 tsp basil or rosemary (i used both. why not?)
1/2 tsp oregano
1/2 tsp salt
dash pepper


Saute eggplant and onion in oil till tender. Add peppers (or mushrooms) and tomatoes. simmer 5 mins. Add cheese and spices. Simmer till cheese melts. Serve over brown rice.

Survey says: Yum!  The sauce was a lot like spaghetti sauce so it was kind of like veggie lasagna. But with rice.


1 Comment (+add yours?)

  1. Lisa
    Jun 14, 2009 @ 08:00:33

    my MIL has a recipe in there. I can never remember which one and don’t have time to look, but am commenting now so I’ll maybe remember to tell you later.


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