Baked Zucchini with Eggplant and Tomatoes

2 pounds zucchini (1/2 inch by 2 1/2 inches) (5-6 zucchinis)

1 large onion, thinly sliced

1 medium eggplant, cut into thin strips (1 x 3 inches)

2 T EVOO

1 t salt

1 t pepper

12 oz can crushed tomatoes (more is ok)

Preheat to 425.

Put veggies in baking dish and drizzle with olive oil. Mix well.

Add salt and pepper. Mix again.

Top with tomatoes.

Cover with aluminum foil and bake for 40 minutes or until zucchini is fork tender.

Turn oven to boil. Remove foil, mix gently, broil for 3 min.

Lentil Soup

14 oz crushed tomatoes

5 T EVOO

1/2 lb dried lentils

1 onion

2 carrots

2 celery stalks

4 stalks swiss chard - 1" strips

salt

1 t black pepper

Cook tomatoes in 1 T EVOO for 15 min.

Rinse lentils. Bring 2 quarts of water to boil in 6 quart pot.

Bring all ingredients boil.

Simmer 40 min.

Add 2 T EVOO.

Spinach Pie

1 egg yolk

4 egg whites

1/2 pound spinach

1 t red pepper flakes

pepper

3 T olive oil

3 garlic cloves

Boil spinach 2-3 minutes and drain (next time try wilting spinach in olive oil)

Beat egg whites and yolk. Add 1/2 egg mixture to spinach. Add red pepper.

Saute garlic in oil until golden. Remove garlic.

Add spinach mix to oil and cook over medium heat. Add remained of egg and let cook covered 3-4 minutes.

When solid, flip upside down on inverted dish. Slide back into pan and cook 2-3 minutes.