Healthy Living with Anita.

Ingredients

2 large eggplants,cut rounds in 1/2 inch thick

2 large russet potatoes, cut rounds in 1/2 inch thick

3 mini yellow sweet bell peppers, cut in 1/2 inch rounds

2 mini orange sweet bell peppers, cut in 1/2 inch rounds

2 large carrots cut in oblong shape of 1/2 inch thick

2 red onions, cut in rounds of 1/2 inch thick

2 Roma tomatoes, cut in rounds of 1/2 inch thick

2 Tablespoon dried basil

2 Tablespoon dried oregano

2 Tablespoon kosher salt

2 Tablespoon pepper

4 -6 Tablespoon of Olive oil

Preparation

1. Preheat the oven to 375 grades Fahrenheit.
2. Arrange on one foiled lined baking sheet all cut round peeled potatoes, oblong peeled cut carrots and round baby bell peppers. Season with 1 tablespoon each of dried basil, oregano, salt and pepper. Drizzle 3 tablespoons of olive oil over vegetables. Set aside.
3. Arrange on another foiled lined baking sheet all cut tomatoes rounds, eggplants and red onions. Season with 1 Tablespoon each of dried basil, dried oregano, salt and pepper. Drizzle 3 Tablespoon of olive oil over vegetables. Set aside.4. Place both baking sheets in the oven to roast vegetables for about 35 minutes or until fork tender.  5. Meanwhile Make Bolognese Sauce: Use a large skillet and at medium heat brown 1 pound of ground beef in 2 tablespoon of butter. Add 1 diced small onions, a small (4 ounces)can of tomatoes, 3 minced garlic cloves. Cook for 10 to 15 minutes until onions and tomatoes are tender. Season with salt, pepper, 1/2 teaspoon of oregano, 1/3 teaspoon of nutmeg. Add 2 tablespoons of tomato paste dissolve in a cup of water. Let it simmer for 20 to 25 minutes at low heat until liquid are absorbed. Set aside.

6. Remove roasted vegetables from oven.

 7. Use an oven-proof round dish to assemble. Spread 1/4 of your meat sauce on the bottom of your dish.  8. Start assembling by placing roasted vegetables on top of meat sauce. 9. Repeat process by arranging veggies in alternating patters like (potatoes, eggplant, tomatoes, bell peppers, red onions and carrots). Add Bolognese sauce on top.

10. Arrange last top layer. Cover your baking dish with foil. Bake at 375 grades Fahrenheit for 10 minutes. Remove from oven and serve warm. Garnish with some fresh basil leaves. Enjoy!

Ingredients for Meat Sauce

1 pound ground beef

1 onion, small diced

16 ounces can diced petite tomatoes

2 garlic cloves, crushed

2 Tablespoon extra virgin olive oil

2 Tablespoon butter

1 teaspoon fresh thyme

1 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, ground

1 teaspoon fresh rosemary, chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preparation for Meat Sauce

1. Preheat oven to 400 grades Fahrenheit.
2. Add ground meat to a heated large pan with olive oil and butter.
3. Brown meat for 3 to 4 minutes. Add chopped onions and crushed garlic.
4. Sauté over medium heat until onions are soft. Add diced tomatoes.
5. Seasoned with thyme, rosemary, nutmeg, cinnamon, salt and pepper. Stir to combine. Once it start simmering lower the heat. Let the sauce simmer for about 30 to 35 minutes. Roast eggplants meanwhile.

Ingredients for Roasted Eggplant

12 baby eggplant, unpeeled and cut in half lengthwise

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 Tablespoon of olive oil

1 teaspoon oregano, ground

Preparation

1. Place cut eggplants into a baking sheet. Seasoned with salt, pepper and ground oregano.
2. Drizzle over with olive oil.
3. Roast eggplants in the pre-heated oven for about 30 to 35 minutes or until tender.
4. Remove roasted eggplant from the oven. Top eggplants in the center with meat sauce. Serve warm next to rice. Enjoy!

Ingredients

4 bell peppers, yellow/red used

1 cup of basmati rice, uncooked

3 Tablespoons of olive oil

1 Tablespoon butter

2 cups of meat sauce(see my recipe “Rigatoni Pasta with meat sauce”)

1- 6 ounces-can tomato diced sauce

Preparation

1. Preheat oven to 375 grades Fahrenheit.
2. Cut the tops of the bell peppers but not discard them. Clean the inside by removing the seeds and membranes. Butter your baking dish and scoop tomato sauce on bottom of the pan. Use your olive oil to apply in the outside of bell peppers. Bake the bell peppers without stuffing for 30 to 35 minutes or until slightly tender, but still holding up.3. Add one cup of raw rice into premade meat sauce, and mix. Add 1 1/2 cup of water to the mixture and cook at medium-high heat. When it starts to simmer, lower the heat. Cover the pan and cook rice mixture until water is absorbed and rice is cooked.4. Fill the bell peppers with the rice mixture. Any extra rice scoop over your tomato sauce on the bottom of the baking dish.5. Top bell peppers with stems. Bake for another 15 to 20 minutes. Remove from oven and let it rest for 10 minutes. Enjoy!