88 cent eggplant

It sure helps my diet when fall really arrives in North Texas. I'm suddenly interested in cooking and recipes and vegetables. The Dallas Morning News printed a recipe for ravioli with buttenut squash and spinach.

Following recipes is nearly impossible for me, but I do find them inspiring. My version was made with acorn squash, garlic, eggplant, polska kielbasa, fresh parsley, mint leaves and lemon juice, over spaghetti. I tossed the ingredients in a little olive oil and bread crumbs. I baked them on a cookie sheet at 400 degrees, stirring every ten minutes.

© 2009 Nancy L. Ruder

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