My little boy has been teething, which has ruined his appetite. I have been trying to get him to eat by making his favorite things. Tonight, I concocted this casserole because he will normally eat anything as long as it includes tomato sauce and cheese. That is my secret to get Jude to eat his vegetables. However, tonight he could not be tricked and his dinner was stirred and flung several times with a fork before my husband finally took it away from him. It is still on the wall. Once Jude is out of this phase, Dan will just be getting into it. Maybe I should re-think the tomato sauce. Or have the boys eat outside for a couple years.
BAKED EGGPLANT ZUCCHINI SPAGHETTI
2 14 oz. cans of Muir Glen tomato sauce
1 medium eggplant, cut into 1/4 inch slices
2 medium zucchini, cut into 1/4 inch slices
3 stalks of celery, diced
1 small onion, diced
1 red pepper, chopped
2 cloves garlic, minced
1 teaspoon basil, crushed
2 teaspoons of Worcestershire sauce
1 cup of Tinkyada spaghetti, broken into small pieces
pinch of sugar
salt and pepper to taste
olive oil
splash of balsalmic vinegar
8 oz. mozzarella cheese, shredded (optional)
Directions:
Saute the onion, red pepper, and celery in olive oil until almost tender. Then add garlic-cook for about a minute. Add two cans of tomato sauce, the Worchestershire sauce, the balsalmic vinegar, sugar, salt, and basil. In a 9 x 13 casserole dish, layer 1/2 sauce mixture, then 1/2 broken spaghetti, then eggplant and zucchini, then mozzarella cheese, 1/2 broken spaghetti, remaining sauce, and top with cheese. Cover with foil and bake on 350 degrees for 50 minutes. For last ten minutes, uncover the casserole. You may wish to turn up the heat to brown the cheese (if using) in the last few minutes.
Serves about 6.
If you liked this post, please Stumble it! or Add to Del.icio.us.
Posted on September 6th, 2007 by Natalie
Filed under: Vegetarian Recipes
More Posts Like This:
- How to Make French Fried Onions
- Shrimp Casserole with Spinach and Feta
- Pesto Penne with Kale, Bacon and Mushrooms
- Pumpkin Chicken Enchiladas
- Sun-Dried Tomato Dip
I am 
I am 
I am 
Join 
Ugh! I remember those days! I guess that’s why I didn’t make sauce much, and now I do….hmmm
The cheesy crust on thi slooks so good I want to eat just that!!!!
My 2 mo. old sleeps through the night, but lately my toddler hasnt! I think he almost has them through. Maybe by next week. Oh yes, the burned mozz. reminds me of pizza. If I dont want the dairy I just omit it.
My boy is a tomato kid too. I hide all kinds of stuff in tomato sauce! As for your children’s “performance art” I hear you there too! In the far reachs of our avocado colored dining room as small accent spashes of deep red. And it’s not an interior decorator’s “sponge painting” technique either!
Anyhoo, this looks like a great dinner recipe. I’ll have to try it.
Katherine
Lol- oh dear! Sounds like a lot of excitement at dinner time. Your recipe looks delicious, though. If your son doesn’t feel like eating it, I’d be happy to have the leftovers!
-Sea