Day 213: Meatless Monday

For the past few months I’ve been partaking in Meatless Mondays, where I go at least one day a week without meat. Although I’m still far from being a vegetarian, I have a hard time with humans raising animals just to slaughter and eat them, especially if they are mistreated. Meatless Mondays has helped me think outside the box in regards to menu options. Not only do I eat more meatless meals, but I more frequently buy beef from local farmers, organic chicken, and free range chicken eggs. Last night we made a delicious new eggplant spaghetti recipe. Below is the recipe from kraftrecipes.com. If you have any easy, meatless meals that you love, feel free to share!

Cooking up the veggies for eggplant spaghetti.

 

Eggplant Spaghetti with Fresh Mozzarella

What You Need
1 small eggplant (about 3 cups), cut into 1/2-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
5 plum tomatoes, chopped
1-1/2 cups sliced zucchini
1 Tbsp. balsamic vinegar
3/4 tsp. salt
1/4 tsp. pepper
1/2 lb. spaghetti, cooked
1 pkg. (9 oz.) fresh mozzarella cheese balls (we used less and it was plenty)
3 Tbsp. chopped fresh basil (we didn’t use the fresh stuff)

Make It
COOK and stir eggplant, onion and garlic in hot oil in large skillet on medium heat 10 min.
STIR in tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Place in large serving bowl.
ADD hot spaghetti, mozzarella cheese and basil; toss lightly.

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