Mediterranean Eggplants

Mediterranean Eggplants 

5 Baby eggplants,

sliced in half lengthwise, soaked in lightly salted cold water for 20 minutes


2 cups ripe tomatoes, diced

1 cup red onion, sliced

1 cup red bell pepper, sliced in half strips

½ cup basil leaves

1 bay leaf

¼ cup Kalamata olives, pitted and chopped

2 tablespoons capers

2 tablespoons garlic, sliced thin

1 tablespoon extra virgin olive oil

¼ cup balsamic vinegar

¼ cup dried black currants

¼ cup pine nuts

¼ teaspoon sea salt


Strain eggplants, place in baking dish with the rest of ingredients, cover and bake at 400 degrees for 45 to 60 minutes.  Serve at any temperature.  


Vegetable Miso Ragout

Vegetable Miso Ragout

2 cups carrots, peeled and sliced in 1 inch slices

1 ½ cups celery, in 1 inch slices

2 cups shallots, peeled and halved

1½ cups blue potatoes, cut in 1 inch pieces

1 fresh bay leaf

3 fresh sage leaves, chopped

½ teaspoon fresh ground black pepper

2 tablespoons Dijon mustard

2 tablespoons tamari

1 tablespoon extra virgin olive oil

Cover and bake in 400 degree oven for 35 minutes


2 cups hot water

½ cup barley miso 2 tablespoons unbleached wheat flour ½ cup cool waterBring water to a oil and turn down to a simmer.  Add miso and mix in well.  In a separate cup, mix the flour and cool water.  Stir into miso water and, stirring frequently with a whip, allow to thicken for 4 to 5 minutes.  Fold into oven mixture and serve with brown rice or toasted whole grain bread.