Tuesday, November 12, 2013

More Caprese

For breakfast, on toast:

Italian style

Grilled chicken with caponata and caprese salad:

3 tbsp. olive oil
1 small eggplant, peeled and diced
1 red bell pepper, diced
1 onion, diced
1 tomato, diced
1/4 cup raisins
1/4 cup pine nuts
Vinegar and sugar to taste

Heat olive oil on medium, add eggplant and cook for 10 minutes or until eggplant starts to brown. Add remaining ingredients and cook for 20 minutes or until mixture has thickened. Let the mixture cool to room temperature and add a small amount of vinegar and/or sugar to taste. Serve at room temperature. This was good as a condiment for the chicken, but usually is served with bread as an appetizer.

Friday, November 8, 2013

Tuesday, November 5, 2013

Eggplant Parmesan

Meeting the eggplant challenge head-on:

3 medium eggplants, peeled and cut into 1/2 inch slices
1/2 jar pasta sauce
8 oz. shredded low-fat mozzarella
Bake eggplant slices at 400 for 20 minutes
Layer in pan starting with sauce, then eggplant, sauce, then cheese, ending with cheese
Bake covered at 400 for 45 minutes, then remove cover and bake for 15 more minutes
4 servings, 275 calories each

Monday, November 4, 2013

Still Life With Eggplants

Salad greens, one watermelon, two red bell peppers, assorted cherry tomatoes, two slicing tomatoes, five ears of corn, three bananas, a giant avocado, and two eggplants.

Sunday, November 3, 2013

Moving into fall

Turkey breast smoked on the grill, and yellow squash gratin:

That took care of the yellow squash for the week. We also used up a butternut squash in another meal, which I neglected to take pictures of. It was butternut squash soup with green salad and bread.