Recipes

1. 12 ounces zucchini
2. salt and pepper
3. 1 pound potatoes
4. 3/4 carrots
5. 1 green chile
6. 1 scallion
7. 2 tablespoons plain yogurt
8. Flour for dusting
9. vegetable oil for frying

FOR THE SPICY TOMATO CHUTNEY:
1. 4 tomatoes
2. 1 to 2 red chiles
3. 2 tablespoons chopped fresh mint
4. 1 tablespoon cider Vinegar
5. pinch sea salt

1. First make the chutney. Roughly chop the tomatoes and mince the chiles. Mix both with the mint, vinegar, and salt; set aside until ready to serve.

2. To make the patties, first grate the zucchini and sprinkle them with salt; set aside for 30 minutes to draw out some of the watery juices. Meanwhile, boil the sweet potatoes until tender; drain and mash them. Grate the carrots. Seed and chop the chile. Slice the scallion. Rinse the zucchini, drain well, and pat dry.

3. Mix the vegetables, yogurt, and salt and pepper in a bowl. With floured handds, shape the mixture into 8 patties.

4.Heat a shallow layer of oil in a heavy-bottomed skillet. Add the patties and fry for 4 minutes on each side. {I baked them at temp 400}

5. Serve the patties with the spicy chutney.

Ingredients:

a. 4 tablespoons olive oil
b. 1 onion sliced
c. 1 garlic clove, minced
d. 1 eggplant, cut into chunks
e. 2 zucchini, cut into chunks
f. 2 tomatoes, cut into wedges
g. salt and pepper
h. 6 eggs
i. 1/2 teaspoon dried oregano
j. handful fresh basil leaves

1. Heat the oil in a skillet with a flameproof handle. (Don't buy a new one if you don't already have it... I have a workaround for this.) Add the onion and cook until soft. Add the garlic, eggplant and zucchini chunks, and cook for 5 to 8 minutes until soft and light brown. Add the tomato wedges and season with salt and pepper.

2. Meanwhile, beat the eggs in a bowl. Stir in the dried oregano and season. Preheat the broiler.

3. Pour the beaten eggs over the vegetables and cook for 5 to 8 minutes until the bottom starts to brown and the eggs look softly set.

4. Slide the omelet under the broiler and broil until the top looks puffed and golden. (If you haven't used the skillet with flameproof handle then cut the omelet into 4 pieces and put it on aluminim foil. Slide the foil under the broiler.)

5. Tear the basil leaves over. Cut into wedges and serve. (Putting it under broiler gives it a amazing flavor)

This recipe may look long and complicated, but it isn't. This is one of those curious dishes that are much more difficult to explain than they are actually to make.

Ingredients:
a. 1 eggplant
b. 3 zucchini
c. salt and papper
d. 3 tablespoons olive oil
e. 3 red or yellow bell peppers
f. 1/2 pound cooked lasagna noodles (cooking time is specified on the packets, special pasta cooker makes it easier to cook noodles, pasta and even vegetables)
g. 4 tablespoons chopped fresh parsley
h. 1/2 cup grated parmesan cheese
i. 6 ounces fresh mozzarella cheese, thinly sliced

FOR THE TOMATO SAUCE:
You can use readymade pesto sauce, or:

a. 2 tablespoons olive oil
b. 1 onion minced
c. 2 garlic cloves, crushed
d. 1 carrot, grated
e. 2 (14 ounces) cans crushed tomatoes
f. salt and pepper
g. handful fresh basil leaves

FOR THE BECHAMEL SAUCE:

a. 4 tablespoons butter
b. 5 tablespoons all-purpose flour
c. 2.5 cups 2% milk
d. Pinch grated nutmeg

1. First make the tomato sauce. Heat the oil in a large, heavy-bottomed pan. Add the onion and garlic and saute for 3 minutes, until soft. Stir in the carrot and cook for 2 minutes longer. Add the tomatoes and season to taste. Simmer for 25 to 30 minutes, until the sauce is thick and reduced. Stir in the basil; set aside.

2. Preheat the oven to 425 degrees F. Cut the eggplant and zucchini lengthwise into one-fourth inch slices. Brush with some olive oil, sprinkle with a little salt, and place on a baking sheet. Bake for 15 to 20 minutes, until brown and soft. At the same time, bake the peppers whole for 15 to 20 minutes, until the skins are lightly charred and wrinkled. After removing them from the oven, place the peppers in a paper bag until completely cool. Halve them, remove skin and seeds, and cut the flesh into wide strips.

3. To make the bechamel sauce, first melt the butter in a heavy-bottomed saucepan. Then stir in the flour and cook, stirring, over low heat. Remove from the heat and gradually pour in the milk, stirring constantly with a balloon whisk or wooden spoon. Return to the heat and continue stirring for about 5 minutes until the sauce thickens. Stir in the nutmeg and season well. Remove from the heat; set aside.

4.To assemble the lasagna, spoon about half of the tomato sauce into the bottom of a 8 X 10 inch lasagna dish. Arrange about one-third of the lasagna noodles in a single layer on top.

5. Preheat the oven to 450 degrees F. Cover the lasagna with half of the eggplant and sprinkle with a little parsley. Add half the peppers and zucchini. Spoon one-third of the bechamel sauce on top and sprinkle with one-third of the Parmesan and mozzarella cheese.

6. Repeat with another third of the pasta, the remaining tomato sauce and vegetables, and another third of the bechamel sauce and cheeses. Finally, top with the remaining pasta, bechamel sauce, and cheeses.

7. Cover with foil and bake for 25 to 30 minutes. Remove the foil and bake for 10 minutes longer until golden brown and bubbling.