Baked Eggplant

Ingredients 2 medium eggplant salt and pepper, to taste vegetable cooking spray one 14 1/2-ounce can diced tomatoes 2 teaspoons roasted garlic 1 tablespoon pesto sauce 1 tablespoon onion flakes 1/2 cup shredded carrots 1/4 cup Italian bread crumbs 1/4 cup shredded Italian cheese blend one 14-ounce jar pasta sauceSteps 1. Preheat oven to 400°F. 2. Wash and cut ends off eggplant. Using a vegetable peeler, remove all skin. 3. Preheat sauté pan on medium high for 2-3 minutes. 4. Cut eggplant into 1/2-inch cubes to equal approximately 8 cups. Salt and pepper to taste. 5. Spray pan with cooking spray and place eggplant in pan. Sauté for 5 minutes; stirring frequently. 6. Open and drain tomatoes. Add to sauté pan with: garlic, pesto, onions and carrots. Simmer for 3 minutes; stirring frequently. 7. Place casserole dishes on baking sheet and spray dishes with cooking spray. 8. Place 1/4 mixture into each dish. Sprinkle each casserole with 1 tablespoon each bread crumbs and cheese. Place in oven and bake for 15 minutes. 9. During last two minutes of baking time, place pasta sauce in microwave-safe bowl; cover and microwave on high for 2 minutes. 10. Pour pasta sauce over eggplant and serve.

Garden Vegetable Brown Rice

Ingredients 1 tablespoon fresh basil leaves one 14 1/2-ounce can vegetable broth 3 tablespoons garden vegetable salad toppers 1 teaspoon seasoned salt 2 cups instant brown rice Steps 1. Wash and chop basil, discarding any tough stems. 2. Place in saucepan: broth, salad toppers, seasoned salt and basil. Cover and bring to a boil on high heat. 3. Stir in rice, cover and return to boil. 4. When boiling, reduce heat to low, and simmer for 5 minutes. 5. Remove from heat; stir, cover and let stand 5 minutes. Fluff lightly with fork and serve. Serves 4. Recipe courtesy of Publix.