Hummus And Feta Stuffed Grilled Eggplant

1 small eggplant
1/2 cup hummus
1/2 crumbled feta cheese
6 green onions, chopped small
1 small ripe tomato, diced
salt and pepper

Wash and cut eggplant lengthwise into 1/4 thick strips.
Grill, broil, or roast eggplant slices until lightly browned and softens.
Lay eggplant slices out onto a work surface.
Spread the hummus evenly over each eggplant slice.
Sprinkle the feta cheese even over each slice.
Top with the onions, sprinkling them evenly on each slice.
Distribute the diced tomato pieces on top.
Salt and pepper to taste.
Start at a thin end and roll the eggplant up over the stuffing ingredients.
Serve while warm.

Teriyaki Sesame Edamame

1/4 cup water
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp sesame seed
3 cloves minced garlic
1 package (16 oz) frozen edamame in pods
1/4 cup teriyaki sauce

In a medium saucepan, bring garlic and water to a boil over high heat.
Stir in edamame, then cook about five minutes until all liquid has nearly evaporated and edamame are hot.
Reduce heat to medium-high. Stir in brown sugar, vinegar, teriyaki sauce, and sesame oil.
Cook about four minutes, stirring constantly until sauce thickened and coats the edamame.
Sprinkle with sesame seeds and serve immediately. Makes four servings.

Eggplant Italian Garden Pasta

2 yellow bell peppers
1 small eggplant, peeled and cut in 1/2-inch cubes
1 cup water
2 tbsp olive oil, divided
2 tbsp minced fresh oregano
2 tbsp capers
2 minced garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 plum tomatoes, seeded and chopped
12 ounces bucatini or linguine
3/4 cup grated Romano cheese

Turn your broiler on to preheat, setting the rack at about 6 to 8 inches. Choose a broiler pan or baking sheet and cover it with foil.
Cut bell peppers in half lengthwise, remove inside membrane and seeds. Place halves skin side up on prepared pan. Put under broiler for about 8 to 10 minutes or until blackened.
Turn oven to bake at 425 degrees.
Remove pan from oven and carefully place peppers (while still hot) in a Ziploc bag, seal, then let stand for 15 minutes. Peel off the skin and charred bits, then cut into strips and set aside.
Arrange eggplant cubes in a 2-quart baking dish in one layer. Pour 1 cup water over the eggplant and bake in 425 oven for 30 to 35 minutes or until tender, adding water as needed. Remove from oven and set aside.
Heat 1 tbsp of oil in a large nonstick skillet on medium-high heat. Add capers, oregano, and garlic and sauté for one minute. Stir in salt, black pepper, cooked eggplant, roasted bell peppers, and tomatoes. Cover skillet and reduce heat, simmering 15 minutes and stirring occasionally.
Cook pasta according to package directions. Drain pasta over a bowl, reserving 1/2 cup of this cooking liquid.
Toss pasta with remaining 1 tablespoon oil, then add to bowl with eggplant mixture; add reserved cooking liquid to coat the pasta; toss.
Sprinkle with grated Romano cheese and serve immediately.
Serves 6.

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