1 onion, medium
4 cloves garlic
1/4 cup olive oil
6-8 medium-large tomatoes (or 28 oz. can crushed tomatoes)
1 tsp salt
1 tablespoon fresh basil leaves
Blend onion and garlic in blender or food processor, then sauté in olive oil until golden. Pour in tomatoes and stir. Bring to a boil, turn down the heat and simmer. Add salt, sugar, and pepper. Add crushed fresh basil if desired.
Eggplant:
Peel eggplant and slice into one-half-inch slices. Salt eggplant slices and allow to sit 15 min. Rinse in drainer and place in glass baking dish. Cover with large dish towel and microwave 6 min. Pour the tomato sauce (recipe above) all over the bottom of a second glass baking dish. Layer the eggplant, sprinkle with freshly grated romano cheese, then add slices of mozzarella, and more tomato sauce.
Keep repeating the layers to the top of the pan. Cover with sauce and bake for 45 min at 350 degrees.
Pasta fagioli soup
Rinse a package of lentils and sift through through a strainer to remove any stones. Add 8 cups of water or broth, 1 medium-large onion (chopped), 2
If you’ve never been on “Your Health is on Your Plate” before, and you’re not sure where to start, visit the post called Let’s Start at the Very Beginning to get a jumpstart on preventing diabetes and obesity in yourself and the ones you love!!
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