Ingredients:

• 1 eggplant
• 1 courgette
• 1 big tomato
• 2 big bell peppers (1 red and 1 yellow)
• 1 onion
• 1 garlic bulbet
• 3 tbsp olive oil
• 1/2-1 cup tomato sauce
• parsley
• salt and pepper to taste
• dried spicery

Slice onion and garlic, and fry covered in a medium heat for 5 minutes. Shred pepper and tomato or slice them just like eggplant and courgette. Salt the eggplant and let it stay separate for at least 15 minutes to get rid of its bitter taste.

Add vegetables to the pan with onion. Salt and add spicery. Cook for 20 minutes. Add tomato sauce, and cook for 10 minutes more. When it’s done sprinkle with shredded parsley.

Time required: 1 hour.
Serve hot or cold. Makes 3-4 servings.

You can use this or your own version of this vegetarian meal. Or what was it in a cartoon of the same name?..

Ingredients:

• 10 middle Mozarella balls
• 500 grams tomatoes
• some basil (only leaves needed)
• 3 tbsp white vinegar
• 4 tbsp olive oil
• 1 tbsp mustard seeds
• 2 tbsp pine nuts
• salt, sugar, and freshly ground pepper to taste

Slice each Mozarella ball into halves. Slice tomatoes into two or four pieces (depending on their size). Mix them together.

For marinade: blend olive oil, mustard seeds, salt, and pepper. Add some sugar if you like.

Fry nuts, and let them cool.

Place Mozarella and tomatoes onto a plate. Pour them with marinade. Then sprinkle nuts and basil leaves.

• 2 bunches swiss chard or mustard greens
• ¼ cup vegetable oil
• ¼ teaspoon ajwain seeds (see note)
• ½ teaspoon sliced garlic
• ¼ teaspoon turmeric (optional)
• Kosher salt

Wash chard thoroughly in cold water, trim off the ends of the stems and cut remaining leaves and stems into 1-inch strips.

Heat wok over moderate heat and add oil. Once oil is hot, add ajwain seeds and fry until brown. Add garlic, fry for a few seconds, then add chard and turmeric, if using; stir well, cover and cook until chard is wilted. Don’t allow mixture to dry out; add a couple tablespoons of water if needed.

Makes 4 to 5 servings.

Via

• 1 medium aubergine
• 1 medium leek
• 1 red pepper
• 3 or 4 shallots
• 1 tbsp tomato puree
• juice and grated rind of 1 orange
• 2 tsp dried mixed herbs
• salt and black pepper
• olive oil
• 1 pack puff pastry

Thinly slice the aubergine, brush with oil and grill both sides for about 5 mins until brown.

Thinly slice the pepper, shallots and leek and roast in a very hot oven with a little oil for about 20 mins until the edges are starting to char.

Line a shallow dish with puff pastry and bake for 10 mins in a medium oven until golden brown. Cut the aubergine slices into strips and mix these together with the other vegetables, herbs, orange juice and rind, puree, salt and pepper. Spoon mixture onto the cooked pastry.

Drizzle about 4 tbsp olive oil over the vegetable mix, then top with a lid of pastry. Wet the edges of the pastry and press down to seal with the cooked layer beneath.

Cut some slits in the pastry and bake at gas mk 6 (200 C) for 20-25 mins.

Via

• 1 1/2 pounds Asian eggplant
• 1/4 cup chicken stock or vegetable stock
• 2 tablespoons chili bean paste
• 2 tablespoons dark soy sauce
• 2 tablespoons dark rice vinegar
• 1 tablespoon yellow rice wine
• 2 teaspoons sugar
• 2 tablespoons peanut or vegetable oil
• 4 garlic cloves, minced
• 1 tablespoon minced ginger
• 2 teaspoons Sichuan peppercorn, or 1 teaspoon ground Sichuan pepper
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• Scallions, thinly sliced, for garnish

Slice each eggplant in half lengthwise, then slice each length into quarters.

In a small bowl, mix together chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar. Set aside.

In a wok, heat oil until just smoking. Add eggplant and stir-fry until outside become golden brown and insides begin to soften, about 3 to 4 minutes. Add garlic, ginger, and Sichuan peppercorns and stir-fry until fragrant, about 30 seconds. Pour in stock-sauce mixture and mix well. Allow sauce to simmer for 2 minutes and eggplant to absorb sauce. Stir in cornstarch mixture to thicken sauce. Remove from heat, plate, and garnish with scallions.

Via

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1/2 cup cocoa
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 tablespoons vinegar (unflavored)
• 1 teaspoon vanilla
• 3/4 cup salad oil
• 2 cups water

Add all of the dry ingredients to a bowl and mix them together to remove any lumps. Add the liquids and mix until smooth.

Pour into an un-greased 9×14 pan, bake at 350 for 35-40 minutes.

By the way, it’s a good cake for a birthday party. It makes 12 servings.

Via

• 4 cups leftover cooked rice
• 2 eggs, beaten
• 2 green onions, chopped
• 1 carrot, small dice
• 1 onion, small dice
• 1/4 cup green peas, fresh
• 1.5 TB soy sauce
• 1/2 tsp. white pepper
• 4 TB oil, divided

Add half the oil to pan and scramble eggs over medium heat until firm. Remove from pan and set aside. Heat wok to medium high and add remaining oil. Add green onions, carrot, onion, and peas and stir fry until onion is lightly browned. Add rice and fry for a few minutes, making sure the rice does not stick. Add eggs, soy, pepper, and green onion to the rice and stir. Cook one more minute, remove from heat, and serve.

Ingredients:

• nonstick cooking spray
• 2 eggs
• 2 tbsp. skim milk
• 1 tbsp. onion, chopped
• 2 tbsp. red tomato, diced
• 1 tbsp. cheddar cheese

Spray a skillet with nonstick cooking spray. Heat the skillet on low heat.
Whisk eggs and milk until they start to foam, approximately 3 minutes. Pour the beaten eggs into the pan and cover the pan.

Cook over medium-low heat for about 4 minutes, until bottom is golden brown and top is set. Sprinkle cheese, onions, and tomato over the top. Fold omelet in half with a spatula.

Cook for about 1 more minute. Remove from skillet and serve.

Via