Food- day 1

Whole Wheat Spaghetti with Eggplant

I used fresh veggies from our garden and market, you could sub other veggies that you have at home though....like zucchini/squash, add mushrooms, ect

I also used fresh basil cause I had it but obviously could sub dried herbs

Night before or morning of spread:

1 med eggplant, unpeeled, cut into 1/2 in cubes, sprinkle generously with salt (I used smoked salt and Kosher) on a baking sheet lined with 2 layers of paper towels. Cover with another 2 layers of towels and another baking sheet topped with heavy cans. Let drain for 8 hours.

*In a large skillet over med heat: 3 Tbsp EVOO, add the eggplant and cook, stirring until tender and golden

*Add and cook for about 15 sec: 2 Large garlic

cloves minced

*Add: 7 medium, ripe tomatoes, peeled, seeded, and chopped (I did not peel or seed, up to you)

2 medium bell peppers finely chopped

*Cook, stirring frequently until the sauce is thick, about 10 min

*Stir in: 1/2 cup fresh basil, coarsely chopped

1 Tbsp drained capers

2 large green olives, chopped

Salt and pepper to taste (I did not have to a

do either)

*Meanwhile boil 1 lb of whole wheat spaghetti. Drain and toss the the sauce.

*After serving I added asiago cheese on top and served with bread!