Stop Blogging and Cook

DAILY POST JULY 5th:  KIDS TODAY!
GLUTEN-FREE & VEGAN

S H O P

GROCERY
Peanut oil
Canned tomatoes OR fresh
Pine nuts or slivered almonds
Kosher or sea salt
Ground allspice
Ground cinnamon

GREEN MARKET
Onion, yellow or red
Garlic
Eggplant
Tomatoes OR canned tomatoes

T I M I N G

SERVES 1 COOKING TIME:  20 min

1. Lightly brown pine nuts in a skillet in little peanut oil; remove.
2. Saute onion & garlic, saute eggplant; add tomato, nuts & spices.

C O O K  /  P R E P A R E

INGREDIENTS
Pine nuts or slivered almonds
4 TBSP peanut oil, divided
1 medium onion, minced
2 cloves garlic, minced
3 c eggplant, cubed
1 c canned tomatoes OR fresh, chopped
1/4 tsp kosher or sea salt
1/4 tsp ground allspice
1/4 tsp ground cinnamon

COOKING/PREPARATION

1. Brown nuts quickly in a dry skillet, remove.
2. In 2 TBSP peanut oil, saute onion until lightly brown, add garlic.
3. Add remaining peanut oil & saute eggplant until soft; add tomato, nuts & spices; heat through.

S E R V E

Serve by itself with Greek yogurt sprinkled with a little dried mint, or over pasta with a little extra tomato or juice thrown in.

W O R K P L A C E   L U N C H

Pop in the micro & heat for a quick, light lunch served w/Greek yogurt.