BRUSCHETTA - Tomato or Eggplant, and Eggplant Crushed Tomato Sauce

                  Scroll down for different recipes.

                                                       Tomatoes from my Garden.

Eggplant Pizza                                                              

Eggplant Bruschetta                                            Eggplant Crush Tomato Sauce

                                           

Tomato Bruschetta 

Use Fresh Cherry or Roma Plum Tomatoes   

Place in bowl: 

• Chopped Tomatoes into small chunks.
• Add Finely Chopped Garlic
• Add Seasonings: Salt, Pepper and Garlic Powder
• Add Fresh chopped Parsley and Basil
• Add Olive Oil. Enough to cover tomatoes
• Add Peccorino Romano - Locatelli - Grated Cheese
• Mix 
• Slice Italian bread in a slant.
• Lay out bread on a wire rack and sprinkle a little bit of Olive Oil and Grated Cheese on them then toast in oven until crispy.
• Place toasted bread slices on plate and add Tomato Bruschetta.

or  Split Italian bread in half, toast in oven 1/2 way then place Bruschetta on top with slices of fresh mozzarella toast again until cheese is melted.

Bake Catfish Brushetta:  Can Also place on top of fish and Bake it.

Bruschetta can also be frozen in small plastic containers.  I do this all summer long when harvesting the tomatoes. Delicious to have all winter long.

Eggplant or Zucchini Bruschetta

Can be used for on top of  Pasta, pizza, Italian bread, as a side dish or in a

 Portabella Mushroom cap

                                                        

                 

• Peel Eggplant or Zucchini
• Slice as shown below
• Then Slice in quarters. Place in bowl.

                                                                         

                      

In Large frying pan:

• Place Olive Oil in to cover more than bottom. (NOTE: Eggplant will use all the oil so you might have to keep adding some)
• Heat oil first then lay the Eggplant flat in the pan.
• Add Salt, pepper and Garlic Powder.
• Fry both sides until golden brown. you can see it becoming transparent.

At this step you can add the Eggplant to the Tomato Bruschetta and place on Italian bread.

or place on side and keep following the steps below for 

 Eggplant or Zucchini Crushed Tomato Sauce. 

You can also freeze into 16 oz plastic containers.   I always do this so I  have the Eggplant Sauce ready and don't have to go through the whole process.  I usually make this after harvesting my Eggplant or Zucchini from the garden and it lasts me all winter.

First Make the Crush Tomato Sauce:

• Place Olive Oil on bottom of pan 1/4 to 1/2 cup
• Add 8 sliced Garlic cloves. Saute until lightly golden
• Add 3 Diced Tomato Cans - TuttoRosso
• Seasonings: 1 TBS Sugar, 1 Tsp Salt, pepper and Garlic Powder;                                                   1 TBS fresh chopped parsley and fresh chopped basil
• Stir and cook on High heat until it boils 
• Then simmer on medium heat for 15 - 20 Minutes.

• NOTE: Do NOT add any water to this recipe. not needed.
• Add Eggplant. stir and cook for another 5-10 min.

  

     

• Freeze in 16 oz containers or continue below to finish preparing the rest of this meal.
• NOTE: if you are using a frozen container then it must be defrosted and heated into a frying pan.
• Place what you will be serving tonight in a large frying pan.
• Add 1/4 grated Cheese. Stir
• Bring to boil. 
• Add chopped cubed Provolone BelGioioso Cheese, stir and cook for  30 seconds.
• Shut off heat and serve over Pasta or as a side dish.

• 

Zucchini Parma Soup

Zucchini Parma Soup         Bariatric Friendly without the pasta

6 small Zucchini
1 Medium Onion
1/4 cup Olive Oil
1/2 can chicken Broth
1/4 tsp of Salt, pepper and Garlic
2 cups of cut up Chunks of Pecorino Romano Cheese
Cooked Pasta Large Shells








 Bariatric Friendly: Use Banza Pasta approx 25 Rotini made from ChickPeas.
or use as a side veggie.

Peel Zucchini. Cut in 1/2 long ways and then chop into 1" wide pieces.
Place in bowl.
   
Chop Onions into small pieces. Place in Medium deep pot with 1/4 cup Olive Oil.
 (just enough Oil to cook Onions) Saute until Onions are lightly browned.
Put in Zucchini Chunks.

Add Salt, pepper and Garlic Stir and cook for 2 minutes.
Add in 1/2 can chicken Broth.

Cook on Medium heat.  all the way until Zucchini is transparent.
          


Cut small chunks of Pecorino Romano Cheese about 1 to 1 1/2 cups.
Take Zucchini Parma Soup off heated stove top and add chunks of cheese.



Stir and then serve on top of cooked pasta.

Zucchini Bolognese

4 Cups Zucchini :  Peeled and diced into cubes.
1/4 cup water

1 small Onion:  Chopped

4 link of Sausages
8 - 10 mushrooms: Sliced thick
2 cans TuttoRusso peeled plum shaped Tomatoes.
1 tsp Sugar
1/4 tps of Salt,  Blk Pepper, Garlic Powder and Onion Powder
 4 leaves of Chopped  fresh Basil
1/2 cup Heavy Cream
1 Box of Bow Tie Pasta: Cooked
1/2 cup grated Cheese
=========================
for Bariatric Friendly don't place over Pasta. or use Banza (Chickpea Pasta)



Take Sausages out of skin and cook in olive oil until done.
Strain out oil, Chop into chunks and put in dish for later.

 

Cut off ends of Tomatoes and chop into small chunks.  Chop on a flat plate b/c you need all the juice.  Place in a bowl with all the juice that's left in the can also.



Chop Onion and Sautee in 1/4 - 1/2 cup Olive Oil .            Enough to cover onions.
Cook until lightly brown. 
Add Zucchini, Salt, Blk Pepper, Garlic Powder, Onion Powder. 
Cook  and Stir for 5 minutes then add 1/4 cup water.  
Keep Cooking until Zucchini looks almost transparent. (but, not done yet)  another 5 minutes.

Add Chopped Tomatoes and its juice, basil and sugar. Stir and Cook for another 5 minutes.
Once Zucchini looks transparent, (cooked) then
Add Sausage and Mushrooms. Cook for another 3 minutes.
add 1/2 cup Heavy Cream, stir and cook for 3 minutes. ( You want the Sauce to have a peach color.
Add grated cheese Stir and
Pour over cooked Bow Tie Pasta.
Enjoy!

My Zucchini plant got so huge! Never had them grow that big before.