VEGETARIAN COOKING

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1 medium eggplant, cut into 1/4-inch circles1-1 1/2 cups skim mozzarella cheese, grated1/4 cup freshly grated Parmesan or Romano cheesechopped fresh herbs such as basil, oregano, and thyme (optional)olive oil

Preheat oven to 400°. Grease a foillined baking sheet with olive oil. Place the eggplant slices on the foil and lightly brush with olive oil. Bake for about 10 minutes until the tops are lightly browned. Flip over and bake for another 10 minutes until tender. Remove the eggplant and reduce the oven temperature to 350°. Lay the eggplant slices on top of the polenta triangles. Spoon on the sauce and sprinkle with mozzarella and then Parmesan. Bake for about 20 minutes until the cheese is lightly browned. Served topped with fresh herbs.

Vegetable Curry with Couscous

This hearty stew will fill you up so you won't miss the meat.

1 tablespoon olive oil3 Large cloves garlic, minced1 tablespoon fresh ginger, peeled, am d minced1 teaspoon minced jalapeno pepper, seeded1 teaspoon ground cumin2 teaspoons curry powder teaspoon turmeric2 teaspoons sugar teaspoon saltfreshly ground pepper3 small sweet potatoes, peeled and cut into 1-inch chunks6 small red or white-skinned potatoes, cut into 1-inch pieces2 cups vegetable broth or water1 small eggplant, cut into 1-inch pieces (about 2 cups)2 cups cauliflower, cut into 1-inch flowers1 cup canned garbanzo beans, rinsed and drained2 tablespoons tomato paste

Saute the garlic, ginger, and jalapeno in a large pot for about 30 seconds. Stir in the rest of the spices. Add both the potatoes and broth. Cover the pan and simmer for about 30 minutes until the potatoes are almost done. Add the rest of the ingredients and simmer with the lid ajar for about 20 minutes until the vegetables are just tender, being careful not to let them get mushy. While they're cooking, prepare the couscous.

Couscous

2 cups whole wheat or- regular couscous1 1/2 cups boiling water teaspoon cinnamonchopped parsley

Place the couscous and cinnamon in a large mixing bowl or pot. Pour the boiling water on the couscous and stir just to mix. Cover with a lid and let sit untouched for 20 minutes. Remove the lid and fluff the couscous with a fork. Serve topped with the curry and fresh parsley.

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