I read "The Fault In Our Stars" By John Green yesterday. Let me tell you, it is one of the best books I have ever read. Though it is a young adult book, adults would love it too. This book is narrated by a 16 year old girl with terminal cancer who meets a boy at a cancer support group. The two make a hilarious and insightful duo that ask and attempt to answer so many questions that most of us don't think about because we oftentimes like to think ourselves invincible or at least years from death. Yes, their is a lot of melancholy to this book, some might even call it down right depressing, but it is beautiful non the less. This book had me laughing even during the darkest moments. Truthfully I laughed far more than I cried, which really helped to give it a balance that left my heart feeling light.
Now for a recipe. This is just a simple way to cook eggplant, zucchini, bell pepper, onion, and tomatoes.
Slice up your veggies width wise so that you form circles. You will want them to be about 1/4 of an inch thick, but my husband likes them to be more like 1/2 an inch thick.
For the sauce you will need to pure 8 ripe tomatoes with 5 sun dried tomatoes that have bean soaked, 1/4 cup of olive oil, salt, pepper, 1-2 cloves of garlic, and a small handful of basil.
Pore a thin layer of sauce on the bottom of a pan and put down a layer of veggies. A layer of sauce, a layer of veggies. Continue until you have reached the top but make sure you have sauce on the top. Cover with foil and bake at 350 for 45 min to one hour.
*When preparing eggplant make sure to drain the bitters. Put down a layer of paper towel with salt on it, and your eggplant, more salt, and more paper towel. Make as many layers as needed and put some bricks or canned food on top to squeeze out the bitter juices. Depending on how thick the slices are it takes usually takes 1 to 4 hours.
Now for a recipe. This is just a simple way to cook eggplant, zucchini, bell pepper, onion, and tomatoes.
Slice up your veggies width wise so that you form circles. You will want them to be about 1/4 of an inch thick, but my husband likes them to be more like 1/2 an inch thick.
For the sauce you will need to pure 8 ripe tomatoes with 5 sun dried tomatoes that have bean soaked, 1/4 cup of olive oil, salt, pepper, 1-2 cloves of garlic, and a small handful of basil.
Pore a thin layer of sauce on the bottom of a pan and put down a layer of veggies. A layer of sauce, a layer of veggies. Continue until you have reached the top but make sure you have sauce on the top. Cover with foil and bake at 350 for 45 min to one hour.
*When preparing eggplant make sure to drain the bitters. Put down a layer of paper towel with salt on it, and your eggplant, more salt, and more paper towel. Make as many layers as needed and put some bricks or canned food on top to squeeze out the bitter juices. Depending on how thick the slices are it takes usually takes 1 to 4 hours.
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