Next week will mark a point of substantial change in my life - going back to school for the first time in two years! I'm excited and scared at the same time, though I know I'll be perfectly fine grade-wise (though math class at 6 PM on a Friday?? Ew!) it will be a definite shift. I'm hoping to keep any changes to this blog minimal and I will keep posting as much as I can (quit cooking? Puh-leeeze!) but they probably won't be as frequent or long! Mind you, the more boring a class is the more likely you'll see a long, whiney post (hahaha...).
Anyways, enough of that crap. I bought my first eggplant this past weekend, and I have a couple ideas of what I'm going to do with it (it's fairly large and I'll be the only one eating it I believe...) but I actually found this recipe from my mom (another Classic!) so I figured I'd

Micro - Touille
Serves 4
1 eggplant, chopped small
2 medium zucchinis, halved and sliced
1 large sweet onion, chopped
4 cloves garlic, minced
28oz. can stewed tomatoes, drained, reserve juice
2 tbsp Italian herb blend
Crushed red pepper, optional
- Chop and place the vegetables in a large microwaveable covered casserole.
- Cover the dish and cook on HI for 25 minutes, until soft.
- Stir in the herbs, pepper flakes (if using) and about 1/3 cup reserved tomato juice.
- Cook on HI 2-3 minutes.
- Let stand 5 minutes before serving.
Amount Per Serving
Calories: 107.7
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 498.4 mg
Total Carbs: 25.2 g
Dietary Fiber: 5.9 g
Protein: 4.0 g
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ReplyDeleteCongrats on the return to school! Once you stop it's hard to get back into it ... so if you're going back, don't quit 'til you're done!
ReplyDeleteI am for-sure going to make this, because I LOVE my microwave.
ReplyDelete