LivingWell Integrative Healthcare

SAUCE:

3 red onions chopped 

2-3 cloves of garlic, pressed                                      Saute onion and garlic in olive oil;

1/4 cup extra virgin olive oil                                       add seasonings, liquid and tomatoes.

1 tsp sea salt                                                          Simmer 20-30 min. Add parsley and

3 tsp of dried oregano                                               simmer 5 more minutes.

1/4 cup white wine

1 tsp dried basil

1/2 tsp crushed anise seed

3/4 cup chicken stock *

8 latge tomatoes peeled and chopped

2 tablespoon fresh parsley 

EGGPLANT:

Slice 1/4 inch slices and peel

Dip in a mixture of Happy Cow Buttermilk and beaten (free-range) egg

Dip in a good flour (rye, spelt, amaranth, quinoa, brown rice, buckwheat, or kamut)

Brown on both sides in the olive oil

CASSEROLE:

Layer sauce, eggplant,sauce, Happy Cow Farmer's cheese or mozzarella, fresh grated Parmesan, eggplant, sauce, etc. , ending in cheese. Bake at 350 for 30 minutes or until heated throught ang bubbly.

* When I buy free-range chicken, I save the wing tips in the freezer and use them to make chicken stock. I simply boil them with onion, garlic, celery, sea salt and pepper, then I strain the broth off and throw the other stuff out.