This recipe idea keeps popping up. I've seen similar things here and there. I've even played around with something like it once before but never really taken it anywhere. It's been on my mind to try again and ... so said, so done. Also, you might think from my posts that I'm a hyper-carnivore but that is not the case. I know that there are a few veggie things sprinkled here and there on the blog but usually what happens is I've got some raw, green stuff on the side OR some roasted/steamed kind of concoction going on with the meat stuff OR I've dumped the veggies right in with everything else and called it a day (my favourite way to have veggies). I've been starting to feel bad though. Secretly, my mind thinks that veggies are for summer - fresh, brightly coloured at their seasonal peak, found at the farmer's market. I've also been thinking rather seriously about joining a farm co-op or getting organic veggies delivered. I'm kind of liking that local food/local farmer thing. Let me know if you have any suggestions or ideas - I'm all ears!!! But that's another story and today is about the Eggplant!

I also have to make sure that I don't go too 'hard-core' because then what happens is I'm eating the whole dish by myself and let me tell you... by the end of the week I'm pretty sick of millet! This recipe is a pretty happy medium for us. There is lots of cheese and there are lots of veggies... no dead carcass in sight! If you like though this would go well with grilled fish or plain grilled chicken.

olive oil (really hard to give an amount here)

4 cups baby spinach

1 660 ml bottle of Passata (crushed tomato)

Heat a large Dutch oven on the stove and once heated add olive oil. Keep the stove at med heat (not too hot or things will burn). Add onion, pepper and celery to olive oil and saute until wilted (5 min). Add lemon zest and garlic and saute for another 3 minutes. Add the lemon juice and spinach and saute until the spinach is wilted. Add ricotta, cottage cheese, parmesan cheese, salt and spices - mix well. Add the rice and check taste, adjust as needed.

Take the slices of mozzarella and place on the very top. Bake at 375 for 30 min or until bubbly and golden. Once removed from the oven, allow it to sit for at least 10 minutes before digging in.