I just went back and reread my last post.  God, what a wreck.  I've done some breathing in a paper bag, had some drinks with my two best friends and totally gotten over it.  Totally gotten over myself.
Moving on - it's August and it feels like I should be doing one of those list thingy's that bloggers seem to do. So this is it,  an update on everything I'm watching, listening to, reading, shovelling down my throat and randomly doing.
Right now I'm watching The Hour and just finished Sherlock: Season 2 (and have very low expectations for the American cover starting in the fall... just sayin').  I'm not watching a whole lot else on television - which is fine by me.
My ipod playlist has been pretty stagnant lately.  I've been totally jazzed though with this tune.  It's beautiful and the Deftones cover is so different but equally beautiful.  Listened to this one recently on the headphones and was reminded how gorgeous the writing and the arrangement is.  Lush.  I've been craving some New Order but so far haven't succumbed.
My summer reading has been a mixed bag. I read The Vegetarian Myth, followed by 'Folks, This Ain't Normal'.  Next was this wonderful lighthearted mystery and I've just started 'Real Food'.  Not exactly a Light and fluffy reading summer but it was broken up a bit with the mystery novel and to be honest the Salatin, although intensely interesting and thought provoking, wasn't heavy at all.
D and I took a walk and found this rad shop.  I sat on a couch that seriously hugged and kissed my ass - it was a beautiful experience.  We took some pictures of the graffiti art that was inspiring.


I've been tripping on the pulled pork sandwich at The House and the wings at Morgan's are complex.  Complex.


Since eggplant has been available in my food box I've been putting it in everything.  I made a stew, ratatouille, pizza and now this lasagna.  I decided to use roasted eggplant in place of the noodles and honestly you don't miss the pasta at all.  Kid #1 didn't even realize that it didn't have the noodles.  As I suspected, this lasagna got better the next day.  I would highly recommend making it the day before you need it and then heating it up.  We loved how this turned out.  So much so that it's gone on our 'make again' list.  Right up there with sweet and sour meatballs and shepherd's pie.  You won't be disappointed.



Eggplant Lasagna (an adaptation of the one I usually make with noodles)
serves 6 - 8

1 lg eggplant, partially skinned and sliced long and thin (about 1/4 inch)
1 lg pattypan squash (could use more or substitute with zucchini), also sliced thin
1/2 cup olive oil
pinch or two of salt
1/2 - 3/4 cup leeks, sliced thin
1 lb sausage (I used hot italian sausage for this one), casings removed so it looks like mince
1 bunch of chard or kale, chopped
2 veggie boullion cubes
1/2 cup mixed herbs, chopped
3 tbsp honey
3 tbsp Worcestershire Sauce
2 tsp salt
400 ml crushed tomatoes (could get away with using a little more)
1 lg tub ricotta
1 egg
1/4 cup goat cheese, crumbled (could use something else here)
1/3 cup parmesan cheese, grated
pinch of salt
2 1/2 cups mozzarella cheese, grated

Preheat oven to 350 degrees F.
Line a baking sheet or two with parchment or a non-stick silicone thing.
In a large bowl toss the eggplant and pattypan sliced with the olive oil and the salt.  Place each slice on the baking sheet and bake for about 20 minutes.  The veggies should be soft and possibly browned but not black.  Remove from the oven and set aside.
In a heavy bottomed saucepan heat a little oil over medium heat.  Add in the sliced leeks and cook for about 3 minutes.  Add in the sausage mince and cook until the sausage is almost entirely browned.  Throw in half of the chopped greens (kale or chard) and cook for another 2 minutes.
Add in the boullion cubes, mixed herbs, honey, Worcestershire sauce and salt.  Mix well.  Add in the crushed tomatoes and turn the heat down to med/low.  Make sure that the sauce can simmer still.  Simmer for about 15 minutes (enough time to let things cook down a little).  Check the taste after 15 minutes not before.
In a large bowl mix the ricotta, egg, goat cheese, parmesan and salt.  Mix well.  Set aside.
Get a 9x13 baking dish (or a lasagna dish if you have one) and line the bottom with 1 layer of the eggplant and pattypan.  Layer that with some of the meat sauce.  Then dabs of the ricotta mixture.  Lastly, a good sprinkling of some mozzarella.
Continue this layering until everything is used up.  I got 3 layers with mine.
Sprinkle the last bit of mozzarella on top of everything and add a little more grated parmesan if it strikes your fancy.
Bake for about 35 - 40 minutes or until everything is bubbling and the cheese is beginning to turn golden brown.
Cool for a good 15 - 20 minutes before serving (although about 30 minutes would be perfect).