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Wednesday, September 22,1999



Collective Meditation Chickpea and

Cucumber Salad*

Medina Eggplant Tian*

Spiral Macaroni

Sauté of Pepper and Squash

Khadija Carob Cake* with Carob Sauce Topping* & Vanilla Ice Cream

Holy Italian or French Whole Wheat

Bread and Butter



* = recipe

[ ] = cook's choice of ingredients



Collective Meditation Chickpea Cucumber Salad

(Preparation time:  30 minutes)

(Serves:  4)


2 cucumbers

1 3/4 cups canned or cooked chickpeas, (garbanzo

beans) rinsed

1/2 cup roughly chopped mint leaves

2 medium carrots, peeled and grated

1/3 cup currants (optional)

1 1/2 teaspoons fennel seeds

2-3 tablespoons fresh lemon juice

1 1/2 tablespoons olive oil

Salt and freshly ground pepper to taste


Peel cucumbers and cut in half lengthwise.  Scoop out the seeds with a spoon and discard them.  Cut cucumbers into 1/4” pieces.  Place in a medium bowl.  Add remaining ingredients and toss well to combine.  Adjust seasonings if necessary.

            Serve salad at room temperature.



Medina Eggplant Tian

(Preparation time:  30 minutes)

(Serves:  6)


1 eggplant, peeled and sliced, in rounds, ¼” thick

5 Roma tomatoes, sliced ¼” thick

¼ teaspoon ginger

1 tablespoon extra-virgin olive oil

½ teaspoon salt

½ teaspoon thyme

½ cup Parmesan cheese


If eggplant is store bought, it might be advisable to place the slices in a colander, sprinkle with salt, and let sit for 20 minutes or more.  Squeeze to remove some of the liquid. 

Preheat oven to 400.  Lightly grease a 9x13” casserole with olive oil.  Layer half of the eggplant, tomatoes, ginger, olive oil, salt (if the eggplant were already salted, don’t salt again here), and thyme in the casserole.  Repeat once.  Cover dish tightly with aluminum foil or an oven cover.

            Bake 40 minutes.  Remove foil; sprinkle top with cheese. Bake an additional 10 minutes.   Remove from oven, and let stand 15 minutes before serving.


Khadija Carob Cake

(Preparation time:  20 minutes)

(Serves:  9)


1 cup oat flour

½ cup whole wheat pastry flour

½ cup honey, at room temperature

3 tablespoons carob powder

1 teaspoon baking soda, sifted

½ teaspoon salt

2 tablespoons butter, melted

1 tablespoon canola oil

1 tablespoon white vinegar

1 teaspoon vanilla

1 cup cold water


Place flours, carob powder, baking soda, and salt in an ungreased 8 x 8-in glass baking dish.  Make 3 holes in the dry ingredients.  Pour the butter, honey, and oil into one, vinegar into one, and the vanilla into one.  Pour water over all and mix thoroughly with a fork to moisten all dry ingredients.

            Bake 30 minutes in a preheated 350 oven, or until toothpick inserted in center comes out clean.

            Top with carob sauce, if desired.

Carob Sauce

(Preparation time:  30 minutes)

(Serves:  4)


2 tablespoons butter

2 tablespoons whole wheat flour

2 tablespoons carob powder

2 cups milk

¼ cup raw honey

½ teaspoon vanilla


Melt butter on low heat.  Mix the flour and carob.  Stir the flours into the batter.  This will be quite thick.

            Very slowly add milk, stirring constantly, making a smooth sauce.

            Continue cooking, stirring constantly, until thick, about 10 minutes.

            Add honey to taste.  Cool and add vanilla.  Chill.



Thursday, September 23, 1999




                  Mecca (Banana Berry) Muffins

                  [Fresh Fruit Salad] with 

                  Yogurt and Granola as topping  




                   Toward Jerusalem Vegetable Mix*

                   Universal Fried Rice*

                   Surah Sauté of Tofu Strips (prepared in

            sesame oil and tamari or as cook desires)

                   Believer’s Blueberry Tart*

                   Prayerful Pita Bread




                  Caravan Carrot Juice



Mecca (Banana Berry) Muffins

(Preparation time:  40 minutes)

(Serves:  6)


1 ½ cups rolled oats

1 cup whole wheat flour

½ cup ground flaxseed

½ cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

3 bananas, mashed

½ cup skim milk

2 egg whites

2 tablespoons applesauce

1 teaspoon vanilla

½ cup blueberries (fresh or frozen)


Preheat oven to 400.  Coat 10 muffin cups with nonstick spray.

In a large bowl, mix oats, flour, flaxseed, sugar, baking powder, baking soda, and cinnamon.  In a medium bowl, mix bananas, milk, egg whites, applesauce, and vanilla.  Pour liquid into flour mixture and stir to combine.  Stir in blueberries.

Spoon muffin mix into the muffin cups, filling them about three-quarters full.  Bake 22 minutes, until golden brown.  Let cool 5 minutes, then remove from cups.

Toward Jerusalem Vegetable Mix

(Preparation time:  30 minutes)

(Serves:  4)


2 cups red and gold cherry tomatoes, cut in half

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon freshly ground pepper

4 cups green and yellow string beans, cut into 1” pieces

2 tablespoons finely chopped fresh basil


Steam the beans.  Combine the hot beans with the tomatoes, olive oil, salt, pepper, and basil.  Serve immediately.

Universal Fried Rice

(Preparation time:  45 minutes)

(Serves:  6)


4 cups rice, cooked and cooled

¼ cup defatted low-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon grated ginger root

2 teaspoons sweet/sour sauce

3 teaspoons peanut oil

1-2 eggs

8 ounces snow peas, ends and strings removed

1 cup drained canned (or fresh) baby corn

½ cup drained canned sliced water chestnuts

1 cup canned pineapple chunks (packed in juice),



In a small bowl, stir together the broth, soy sauce, ginger, and sweet sour sauce, set aside.

Add 1 teaspoon of the oil to a large no-stick skillet and heat over medium heat.  Add the eggs and cook until they begin to set.  Using a large spatula, lift and turn the eggs so they cook evenly.  Continue cooking until set but still glossy and moist.  Transfer to a plate.  Wipe the skillet with a paper towel.

Add the remaining 2 teaspoons of oil and heat over medium-high heat.  Add the snow peas, corn, and water chestnuts.  Stir-fry for 2 or 3 minutes, or until the vegetables are crisp-tender.  Push the vegetables to the edge of the skillet.

Add the rice and stir-fry about 2 minutes or until the rice begins to brown.  Stir in the pineapple, eggs, broth mixture, and vegetables.  Stir-fry about 5 minutes or until the mixture is heated through and the sauce slightly thickens.

Chef’s Note:  To garnish, sprinkle with a few chopped peanuts and top with cilantro leaves.

Believer’s Blueberry Tart

(Preparation time:  1 hour)

(allow 4 hours to chill)   

(Serves:  6)


1 cup whole wheat pastry flour

1/8 cup honey

1/2 cup butter

2  3oz packages cream cheese, softened

1/2 cup vanilla yogurt

1/8 scant cup honey

1 teaspoon vanilla

1 1/2 teaspoon fresh snipped mint or lemon verbena

2 cups fruit (blueberries and kiwi are great)

1/4 cup apricot jam if blueberries, or jam desired for

fruit of your choice


Butter bottom and sides of pie plate well before starting tart crust.  Stir the flour and honey together.  Use a fork or pastry blender to cut the butter into the flour mixture.  If batter is dry, sprinkle it with a little water.  Mix till moist and can be rolled into a ball.  Press crust into bottom and sides of pie plate.  Bake at 400 for 10 minutes or until crust is light brown.  Cool completely.  Tap pie plate to gently loosen crust.

Stir together the next four ingredients (filling), until smooth. Cover and chill for up to four hours or until ready to fill crust.


Assembling the Tart

Sprinkle mint (or lemon verbena) onto tart crust.  Spread cream filling evenly over the bottom of the crust.  Arrange fruit (fresh or frozen) onto filling. 

            Heat jam until just melted.  Cool.  Drizzle melted jam over fruit.  



Friday, September 24, 1999





                    Surrendered Cereals

                    Milk and Soy Milk




                    Basmati Rice and Cheese

                    Pita Bread

                    Sal-Om Salad Smorgasbord:

                       Gentle Guacamole* & Tortilla Chips

                       Perfect Protein Salad*

                       Muhammad’s Cabbage, Apple

                    and Date Salad*  




                    Fatima’s Dried Fruit & Nut Plate

                    Sliced Cantaloupe



Gentle Guacamole

(Preparation time:  10-15 minutes)

(Serves 4)


2 medium avocados, mashed

1 medium to large tomato, chopped

1 tablespoon lemon juice (or ½ tablespoon each of

lime and lemon)

1/2 large red bell pepper, finely minced

1/2 teaspoon chopped fresh cilantro (from garden)

1/2 teaspoon ground cumin

1/2 teaspoon chopped fresh oregano (from garden)

1/2 teaspoon chopped fresh parsley (from garden)

1/4 teaspoon salt

Sour cream (optional)

Organic tortilla chips


Mix all ingredients together.  Serve in small cups on each plate. 

Put a small dab of sour cream on top of guacamole, and organic tortilla chips around the cup.

Perfect Protein Salad

(Preparation time:  1 hour)   

(Serves:  6)


¾ cup raw soybeans

¾ cup raw rye or wheat berries

Salt and pepper

1 teaspoon fresh dill

¼ teaspoon dry mustard (regular mustard will do)

¼ cup + 2 tablespoons raspberry vinegar

½ cup miracle whip

Juice of one lime or lemon

Dash of basil

½ cup freshly-chopped parsley

1 carrot

1 cucumber

1 pepper

1 stalk celery or bok choy

1 cup yogurt




Cook the soybeans and wheat berries until tender.  Cool and then marinate in the next 8 ingredients.  Refrigerate.

            While the beans and berries are marinating, dice the next 4 vegetables in the ingredients list.  Cool. 

            Just before serving, combine everything along with the cup of yogurt and fresh sprouts.

Muhammad’s Cabbage, Apple, and Date Salad

 (Preparation time:  20 minutes)

(Serves 4-6)


½ pound cabbage (¼ of a medium-sized head)

2 medium-sized apples

1 cup dates, pitted and sliced

¼ cup mayonnaise

½ lemon, juiced

2 tablespoons yogurt

2 tablespoons honey

Salt to taste


Remove core from cabbage and shred.

            Remove core from apples and grate.

            Combine cabbage, apples, and dates.

            In a bowl, combine mayonnaise, yogurt, honey, lemon juice.

            Toss salad in the dressing.  Add salt to taste.



September 25, 1999



Recommended Fast





                    The Faithful’s Fruit Salad

                    Yantra Yogurt Topping

                    Compassionate Croissants



Cooked Veggies




Sunday, September 26, 1999




                    Aisha Oatmeal with Dates and

                    Cranberries (dried)

                    Bread of Life Bagels (or

           Mini-Bagels), Cream Cheese   

                    Poetic Papaya Juice




        Acceptable to Him Avocado and

Jicama Salad*

                    Sacred Scheherezade Casserole*

                    Humble Honey Lime Pears*

                    Couscous and Cheese




                    Revealed Mystery Watermelon

          or Cantaloupe

                    Or, Fresh Fruit Plates

                    Corn Muffins



Acceptable to Him

Avocado and Jicama Salad

 (Preparation time:  20 minutes)

(Serves 4-5)



1/4 cup orange juice

1/6 cup olive oil

Pinch salt

1/8 teaspoon cumin

1/8 teaspoon pepper


2 avocados, halved, peeled and sliced

1/2 jicama (3/4 pound)

1/2 head Boston or green leaf lettuce


With whisk, beat dressing ingredients to combine.  Place avocado slices in large shallow glass baking dish; pour dressing over avocados, turning to coat slices with dressing.

            Cut jicama in half and peel; thinly slice.  Line a serving platter with lettuce.  Arrange jicama, and avocado on lettuce and pour dressing over salad.



Sacred Scheherezade Casserole

(Preparation time:  1 ½ hours+

Soybeans need 4 hours to soak)

(Serves:  8)


1/3+ cup raw soybeans, soaked in lots of water for at

least 4 hours.

1/2 cup raw wheat bulgur, soaked 15 minutes in 

1 cup boiling water.

1 1/2 medium green peppers, chopped

2 medium-sized fresh tomatoes, chopped

1/4 cup chopped celery + ¼ tsp celery seeds

1/8 cup freshly-chopped parsley

Salt (or Tamari sauce), pepper to taste

1 1/2 tablespoons tomato paste (or tomato sauce)

1/2 teaspoon ground cumin

1/2 teaspoon basil

Yogurt cheese (or Kefir cheese)


Place soybeans in a blender with 3/4 - 1 cup water.  Puree.  Combine pureed soybeans and soaked bulgur. 

            Combine all other ingredients with the above mixture, and pour into a buttered casserole.

            Bake one hour at 375 (covered for first 45 minutes, uncovered last 15 minutes).

            Top with Yogurt cheese and serve.

Humble Honey Lime Pears

(Serves 4-6)

(Preparation time:  20 minutes)


1/2 to 2/3 cup honey

1/4 water

1/3 cup lime juice

1/2 teaspoon grated lime peel

2 or 3 cored halved pared firm ripe pears


To Microwave:  Combine honey, water and lime juice in 2-quart microwave-safe dish; microwave at high (100%) 2 1/2 to 3 minutes or until mixture boils.  Stir in lime peel.  Add pear halves to syrup; cover with vented plastic wrap and microwave at high 3 1/2 to 5 minutes or until pears are tender.  Serve.




 Monday, September 27, 1999



        FINE Fruit Smoothies*

                    Toast or Whole Wheat English





                    Akashic Records Arugula,

                    Artichoke & Walnut Salad*

                    Submissive Sweet Potatoes*

                    Swiss Chard Sformatino*

                    Jahad Rice Pudding (Honey

          Almond Rice Pudding from

          Lundberg) topped with


                    Rosemary-Olive Oil Bread




                    Fresh Figs and Dates stuffed

           with Cream Cheese

FINE Fruit Smoothies

 (Preparation time:  10 minutes)

(Serves 4-8, depending on size of glasses!)


2 bananas

2-4 large, sweet fruits (apple, pear, persimmon,

papaya, etc.) or 3/4 cup berries  or cherries

2 cups papaya or apple juice (the amount depends on

the juiciness of the fruit)

5 pitted soft dates

1/2 tablespoon vanilla extract

2 tablespoons frozen orange juice concentrate

1 tablespoon maple syrup


Blend well and drink right away.


(other ideas:  1 tablespoon Herbalife powder or other protein powder, yogurt, kefir, etc)


Akashic Records Arugula, Artichoke, 

and Walnut Salad

(Preparation time:  20 minutes)

(Serves:  4-5)


1/4 cup walnut pieces

1/8 cup extra-virgin olive oil

1 tablespoon cider vinegar

Salt and pepper to taste

2-4 cups packed arugula leaves

1 jar marinated artichoke hearts


Preheat the oven to 400.  In a pie plate, toast the walnuts for about 6 minutes, or until golden brown.  Let cool.

            In a bowl, whisk the olive oil with the vinegar.  Season with the salt and pepper.  In a large bowl, combine the arugula, artichoke hearts, and walnuts.  Add the dressing and toss to coat.

Submissive Sweet Potatoes

(Preparation time:  1 hour)

(Serves:  6)


4-6 sweet potatoes, peeled and sliced

5-6 tablespoons maple syrup

¼ teaspoon nutmeg

½ teaspoon cinnamon

4 tablespoons butter

Dash or two of salt

Water, if needed


Place sliced potatoes into a baking dish.  Make sauce with the remainder of ingredients.  Pour the sauce over the potatoes.  Bake at 350, for 30-45 minutes (until done).

Swiss Chard Sformatino

(Preparation time:  1 hour)

(Serves:  6-8)


1 cup fine dry bread crumbs

2 pounds swiss chard, stemmed and rinsed

2/3 cup milk

3 tablespoons unsalted butter

3/4 cup freshly grated parmesan (2 ½ ounces)

Salt and freshly ground pepper


Preheat oven to 350.  Butter a 1-quart soufflé dish or deep baking dish.  Add 2 tablespoons of the breadcrumbs and shake the crumbs around the inside of the dish to coat it completely.

            Heat a large skillet.  Add the swiss chard in 2 batches and cook over moderately high heat, stirring, until wilted.  Transfer to a colander and rinse under cold running water; squeeze dry.  Transfer the chard to a food processor and pulse until very finely chopped.

            In a small saucepan, heat the milk until bubbles appear around the edge.  In a medium saucepan, melt the butter over moderate heat.  Add the remaining breadcrumbs and stir to coat.  Gradually pour in the milk, stirring, until the mixture is thick.  Remove from the heat and stir in the chard and the cheese.  Season with salt and pepper and scrape the mixture into the prepared dish.

            Bake the sformatino for about 30 minutes, or until set.  Invert the sformatino onto a large plate and cut it into 8 wedges.  Serve hot.




Tuesday, September 28, 1999




                    Prayerful Pancakes** served with

                    Fresh Berries for topping

                    Juice or Tea  



                    Parama Purusa Pasta Salad*

                    Butternut Squash Soup a la Mosque*

                    Ishmaelite Carrot Cake (Health Food Store)

                    Warm Dinner Rolls




                     Islamic Desert Mirage Fruit Punch*  


** Pancake Mix is Arrowhead Mills Multigrain 

recipe on bag –no eggs needed


Parama Purusa Pasta Salad

(Preparation time:  1 hour)

(Plus allow 4 hours chilling time)

(Serves:  6)


2 cups salad macaroni

1 tablespoon fresh basil, minced

¾ cup minced parsley

¾ cup ripe olives, coarsely chopped

½ cup chopped green peppers, blanched if desired

½ cup chopped sweet red peppers and/or

1 cup cherry tomatoes, halved

Jar marinated artichoke hearts, 6oz, cut in evenly sized pieces

Salt and pepper to taste


Cook and drain macaroni.  Place in a large bowl and add:

most of the liquid from the artichoke hearts and all the other ingredients.

            Cover and refrigerate the salad at least four hours.


Butternut Squash Soup

A la Mosque

(Preparation time:  30 minutes)

(Serves:  4-5)


2 tablespoons butter

2 stalks celery, finely chopped

1 medium butternut squash (1 ½ pounds), peeled

and cut into ½” pieces

1 small baking potato, peeled and thinly sliced


4 cups boiling water

Pinch of ground mace

¼ cup minced flat-leaf parsley

Freshly ground white pepper


Melt 1 tablespoon of the butter in a large saucepan.  Add the celery, cover and cook over low heat until softened, about 3 minutes.  Add the squash, potato, salt, boiling water, and mace.  Cover and simmer, stirring occasionally, until the vegetables are very tender, about 20-30 minutes.  Puree in batches in a blender.

            Return the soup to the saucepan.  Stir in the parsley and the remaining tablespoon of butter.  Season the soup with white pepper.  Serve!

Islamic Desert Mirage Fruit Punch

(Preparation time:  10 minutes)

(Allow time to chill)

(Serves:  6)


1 can (14oz) pears, with juice

1 can (6oz) frozen lemonade concentrate; thawed

1 ½ cups unsweetened pineapple juice

1 cup water

1 (14oz) bottle lemon-lime carbonated beverage;


1 pint pineapple sherbet


Place pears and their juice in blender container.  Cover and blend till smooth.  Combine with lemonade concentrate, pineapple juice, and water; cover and chill.  To serve, pour about ¾ cup of the chilled pineapple mixture into each serving glass.  Slowly add carbonated beverage, pouring down side of glass.  Add a scoop of sherbet. 


Wednesday, September 29, 1999




                    Cereals with Milk/Soymilk

                    Fresh Squeezed Orange Juice




                    Haree Om Cucumber Salad*

                    Fulfillment of Prophecy Peppers* 

                    Croissants  (Sarah Lee’s frozen)

                    Cheesecake Parfait with  Raspberry Sauce*




                    Caravan Carrot Juice



 Haree Om Cucumber Salad

(Preparation time:  35 minutes)

(Plus 2 hours chilling time)

(Serves:  4-6)


3 cucumbers, peeled and thinly sliced (or diced)

¼ teaspoon salt

1 ½ cups plain yogurt

2 tablespoons chopped mint

Freshly ground black pepper (optional)

½ cup currents


Place the cucumber slices in a colander.  Sprinkle them with the salt, and let them drain for 30 minutes.  In the meantime:

            Put the yogurt into a serving bowl with 1 tablespoon of the chopped mint. 

Add the cucumber and currents.  Season with the black pepper, and stir well.  Chill well.

Before serving, garnish with another 1 tablespoon of chopped mint.



Fulfillment of Prophecy Peppers

(Preparation time:  1 hour)

(Serves:  6)


1 rib celery, chopped fine (or bok choy)

½ cup mushrooms, chopped fine (optional)

Vegetable stock

1 cup chopped fresh vegetables, sautéed

1 cup brown rice, cooked

1 cup tofu

Black pepper to taste

4-6 green peppers

2 cups tomato sauce and/or 1 cup grated cheese


Sauté celery and mushrooms in lots of vegetable stock until soft.  Mix equal amounts of cooked rice, fresh vegetables, and tofu in bowl.  Add black pepper to bowl.

            Slice tops off the peppers and reserve.  Remove the seeds from the peppers and arrange them in a baking dish.  Fill each with tofu mixture. 

            Pour tomato sauce and/or grated cheese over the peppers.  Replace cap over each pepper.  Put lid on baking dish and bake at 350 for about 45 minutes.

Cheesecake Parfait with Raspberry Sauce

(Preparation time:  1 hour)

(Also allow 1 hour to chill)

(Serves:  4-5)


½ cup low-fat ricotta cheese

4 oz fat-free cream cheese

2 tablespoons fructose

½ teaspoon vanilla

4 cups raspberries

Some carob chips or powder

1-2 tablespoons brown sugar


            In a blender or food processor, combine ricotta, cream cheese, fructose, vanilla, 1 cup raspberries, and carob, until very smooth.  Transfer to a bowl.

Rinse out the blender or food processor; add 2 cups raspberries and 1-2 tablespoons brown sugar.  Pulse to lightly chop berries.  This is the sauce.

            Using half of the raspberry mixture, divide among four desert goblets.  Top with half of the raspberry sauce.  Add remaining raspberry mixture and top with remaining sauce.  Sprinkle with remaining raspberries.  Cover and refrigerate for at least 1 hour.


Thursday, September 30, 1999



          Recommended Fast





                    Abraham and Sarah’s

                    Strawberry Spinach Salad*

                    Low-Fat Maple Glazed Squash*

                    Pilgrimage Penne with

                    Mediterranean Vegetables*

                    Freshly Grated Parmesan Cheese

                    Italian Bread

                    Seventh Angel Baklava (from bakery)

Abraham and Sarah’s

Strawberry-Spinach Salad

(Preparation time:  20 minutes)

(Serves:  8)


2 tablespoons olive oil

2 tablespoons sesame seeds

1 tablespoon poppy seeds

¼ cup raspberry vinegar

1 tablespoon fructose

¼ teaspoon paprika

10 ounces spinach leaves, washed

2 pints strawberries, rinsed, hulled, sliced


Heat the oil and cook the sesame and poppy seeds, stirring occasionally, until seeds are golden, about 5-6 minutes.  Cool.

            In a large bowl, combine vinegar, fructose, and paprika.  Stir until sugar dissolves.  Add the oil with seeds, the spinach, and strawberries, and toss to combine!



Maple Glazed Squash

(Preparation time:  1 hour)

(Serves:  4)


2 small acorn squash

1/4 cup water

1/8 cup nonfat butter

Salt, pepper, nutmeg to taste

1/4 tablespoon brown sugar

1/16 cup maple syrup


Preheat over to 325.  Clean squash, cut in halves and discard seeds.  Pour water into bottom of large shallow nonstick baking dish.  Place squash halves face down in pan.  Bake for 25 to 30 minutes or until tender.  Turn squash face up and brush with butter.  Season with salt, pepper and nutmeg to taste.  In small bowl, combine maple syrup and brown sugar.  Mix until brown sugar has dissolved.  Pour maple syrup mixture over each half of squash.  Place under broiler for 1 to 2 minutes.  Serve hot.

Penne With Pilgrimage Mediterranean


(Preparation time:  1 hour)

(Serves:  4-5)


1/8 – 1/4 cup balsamic vinegar (or less)

1 small eggplant, diced

1 small yellow squash, diced

1 sweet red pepper, diced

2 cups diced tomatoes

1/4 cup chopped fresh parsley

1 tablespoon olive oil

1/4 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon dried thyme

8 oz penne


In large nonstick skillet over med-high heat, cook vinegar for 3 minutes.  Add eggplant, squash, and peppers.  Cook for 5 minutes.  Add tomatoes and parsley.  Cook stirring frequently, for 15 minutes.  Stir in oil, parmesan, salt, and thyme.  Cook for 5 minutes, or until sauce thickens.

            Cook pasta in a large pot of boiling water per package directions.  Drain and return to pot.  Add sauce mixture and toss well.


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