Two small fresh local organic eggplant. Chop into chunks and saute in oil and fresh spring water. Add 3 cloves diced garlic and small onion, fresh local organic: of course. Saute until tender.
Meanwhile, heat chopped tomatoes or tomato sauce in a saucepan. Add non-GMO TVP, big pinch Italian seasoning, and minced hot pepper.
Drink a glass on wine on the deck while this cooks at low temp. This might take awhile, 30-45 minutes.
Mix two together and simmer for 5 minutes. Ladle into bowls, layering with local organic vegetable-enzyme cheese.
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Meanwhile, heat chopped tomatoes or tomato sauce in a saucepan. Add non-GMO TVP, big pinch Italian seasoning, and minced hot pepper.
Drink a glass on wine on the deck while this cooks at low temp. This might take awhile, 30-45 minutes.
Mix two together and simmer for 5 minutes. Ladle into bowls, layering with local organic vegetable-enzyme cheese.
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