Eggplant

Peel and cube a dark ripe eggplant, placing it in plain boiling water. Let it cook until a fork can pierce it, remove and drain, run cold water on it to stop the cooking.

In a 2" skillet, heat a tablespoon of light olive oil or grapeseed oil, adding 1/4 cup of chopped onion, 1 piece of celery chopped, and 1 or 1/2 of a red bell pepper, depending on how much you like it. (I like the red ones because of the color, meatiness, and texture. They are worth the money.) Also, any kind of mushroom can be used, and I usually use on sale sliced buttons. Saute, adding chicken broth (because it's nutritious) or just water, until onion is clear. Add the eggplant to the other vegetable mixture along with one can of diced tomatoes with italian seasoning. Use a bay leaf during this part of the cooking, then discard it. Just cook a little while on a low fire until the flavors marry.

This is filling, low-fat, low cal, full of vitamin A, C, and antioxidants. If you are able to tolerate pasta, use whole wheat rigatoni. Sprinkle the romano! Lots of chewing involved. Before long, your brain, your taste buds and your tummy are so satisfied. "Bon appetite, " so well said by a famous American who cooked with lots of butter.
(If you want to, you can also add ground turkey, but season the turkey up a little because it's so bland.)

*Recipe submitted by A. Drury