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2 Japanese eggplants (these look like snakes, they are about a foot long and 1” wide).
1 small white eggplant (about the size of a big avocado)
2 summer or zucchini squash
½ red onion chopped
3 green onions chopped
½ cup of olives lightly chopped (left in large pieces)
Sunflower seeds or your choice of seeds or nuts
Olive oil –approx ¼ cup
Garlic to taste
Basil & oregano to taste
4 Tablespoons soy sauce or to taste
LF parmesan cheese
Splash of wine
How To Prepare:
slice eggplant into ½ pieces
slice all other veggies into pieces approx that size
run seeds through food processor until finely chopped but not powdered
mix olive oil, garlic, seeds/nuts, spice and cheese together and combine with veggies, pour wine over
Bake in a Pam sprayed pan in a 350 oven until veggies are soft. This needs to be stirred to make sure everything is mushing together.