Spicy Baked Ziti with Eggplant and Peppers

Recipe by Heather Thomason

(serves 6)
1 lb. dried whole wheat ziti or other short pasta
1 large eggplant, cut into 1-inch cubes
2 bell peppers, cut into 1 1/2-inch strips
1 Tablespoon dried oregano
4 Tablespoons olive oil
salt and fresh ground pepper
1 quart of your favorite pasta sauce (did you make your own this season? now's the time for it!)
1 teaspoon hot pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 pound fresh mozzarella, sliced as thinly as possible

Heat the over to 400˙. Bring a pot of water to a boil and cook
pasta according to package instructions. Drain, shake dry and return to pot. Meanwhile, Toss the eggplant and peppers with olive oil, salt, pepper and oregano and spread in a singe layer on a baking sheet. Roast until tender, about 35-30 minutes. Toss roasted veggies with the cooked pasta, sauce, hot pepper and spices and spread into a 9x13” baking dish. Top with slices of mozzarella and bake until the cheese is melted and golden brown in spots, about 20-25 minutes.

Coconut Curry Stir Fry

Recipe by Heather Thomason

This is a deliciously easy week night dish that is a great way to use up any vegetables you have on hand.

(serves 4)
1 head broccoli, cut into florets
1-2 bell pepper, cut into 1-inch pieces
1 onion, cut into 1/2-inch pieces
3-4 carrots, sliced, 1/4 inch thick
***Be creative and try other veggies: green beans, cauliflower,
potatoes, eggplant or bok choy are all delicious, just cut the vegetables to be a consistent size. You’ll want to have 6-8 cups in total.
1 can coconut milk
2 Tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon salt
4 Tablespoons canola oil
1 teaspoon crushed red pepper flakes
Grated zest of 1 lemon
1-2 garlic cloves, minced
2 Tablespoons good curry powder
1/2 cup chopped fresh basil
cooked long grain white rice for serving

Whisk together milk, soy sauce, sugar and salt. Heat a wok or large saute pan over medium-high heat. Add 2 tablespoons oil for 30 seconds. Add the pepper flakes, lemon zest, garlic and curry powder and cook, stirring for 2 minutes, until very fragrant. Stir in the milk mixture and bring to a gentle boil. Cook until the sauce thickens slightly, 2-3 minutes and transfer to a bowl. Wipe out the wok and heat remaining 2 Tablespoons oil over high heat. Add the veggies and stir fry for about 5-6 minutes until crisp tender, if they start to stick add a bit of water (cooking time may vary slightly with vegetables used). Pour the curry sauce over and stir to combine. Cook for 1-2 minutes more. Stir in the basil and serve immediately over rice.

Warm Eggplant-Butternut Squash Salad

Recipe by Marcus Samuelson from The Soul of a New Cuisine, A Discovery of the Foods and Flavors of Africa

(makes 4-6 servings)
1-1/2 Tablespoons sumac *a sour, acidic spice from the berries of a
sumac tree. You’ll find it ground in an ethnic grocery store.
1/2 cup olive oil, divided
2 small butternut (other winter squash) peeled, seeded, and cut
into 1-inch cubes (about 6 cups)
2 medium eggplants, peeled and cut into 2-inch cubes (about 6 cups)
1 3-inch piece ginger, peeled and sliced
finely chopped zest of 1 lemon
6 garlic cloves, minced
2 red chilies, seeds and ribs removed, finely chopped
1/3 cup honey
1/2 cup water
1-1/2 cups loosely packed, coarsely chopped spinach leaves
juice of 2 limes
1 Tablespoon chopped parsley
salt

Preheat the oven to 350˙. Combine the sumac with 7 tablespoons olive oil in a small bowl. Toss the squash with half the oil, spread on a baking sheet in a single layer, and roast for about 40 minutes. Toss the eggplant with the remaining oil and spread in a single layer on a second baking sheet and roast until tender, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large saute pan over low heat. Add the ginger, lemon zest, garlic, and chilies and saute until fragrant, about 5 minutes. Add the honey and water, stir to combine, and bring to a simmer for 5 minutes. Remove from heat and set aside. Transfer roasted vegetables to a large bowl. Add the spinach, the chili mixture, lime juice, and parsley and toss until the spinach wilts slightly. Season with salt.