Saturday 4/6/14 Dinner and a Hockey Game

Vegan Stuffed Eggplant and Rice
Gluten Free

Ingredients:

2 - Large egg plants (Washed and sliced lengthwise in half and cut and spoon out insides like a boat)

2 - 28 oz cans of  Red Pack crushed tomatoes (In thick puree)

1 - Small zucchini (Chopped in small Chunks)

1 - Small Squash (Chopped in small Chunks)

1 - 8 oz package of mushrooms (Chopped in small Chunks)

8 - Large garlic cloves (Slice thin and lengthwise)

6 - Cups of fresh spinach (Chopped into small pieces)

3 - Cups of frozen green and red peppers. 

1 - Tbsp of oregano.

1 - Tbsp of Parsley. 

1 - Tbsp of Italian seasoning. 

1 - Tbsp of basil.

2 - Tbsp of crushed red peppers.

1/3 - Cup of canola oil.

For eggplant.

3/4 - Cup of virgin olive oil.

1 - Tbsp Garlic powder.

3 - Cups of Minute rice.

Prep time 40 Minutes

Cook time 1 hour 15 minutes (Or until eggplant outer skin is soften)

Heat Canola oil in wok or large frying pan. Add frozen green and red peppers.

Heat until thawed, Then add zucchini, squash, mushrooms and garlic. 

Heat for about 5 minutes then add spinach in gradually until spinach is cooked down.

Put Vegetables mixture into a large bowel letting the cool down a little.

Add all you spices to bowel and mix thoroughly.

Take your Egg plant brush olive oil on the inside and outside. Sprinkle garlic powder

on the inside of the eggplant. Pour 1 can of crushed tomatoes in Roasting Pan lining 

the bottom, Stuff egg plants with vegetable mixture and place in roasting pan.

Take the other can of crushed tomatoes and cover the eggplants.

Chop another small hand full of fresh spinach and sprinkle it over the eggplant.

Just to dress in up 

After cooking for 1 hour and 5 minutes start your rice.

Dinner is served