Is there anything I can do with eggplant that is Phase 2 friendly. I have never made it so interested in what to do with it.

I like to roast it in the oven at 350-degrees for about 45 minutes (till soft). I let it cool, then peel it and run it in a food processor with a chopped red onion, fresh parsley, garlic, salt and pepper, lemon juice and either olive oil or tahini. It makes a great spread or dip.

Also, slice it, brush with a little olive oil and broil or grill it.

Sautee it in a pan with olive oil, sliced garlic, onions, tomatos & sweet peppers. Season it with cumin & salt.

You might want to sautee onions and peppers first before adding the eggplant, if you dont like them crunchy.

Peel it and cube it up with other veggies -- summer squash, mushrooms, onion, whatever you like. Roast at 400* till caramelized. Yum!

I've also peeled, sliced and roasted it with Italian seasonings, then used it instead of pasta in lasagna.

Eggplant is one of my favorites! Pureed it makes good dips or spreads (baba ganoush). Eggplant parmesan (the non-breaded, non-fried version). I use it instead of noodles in lasagna. In the summer, we make ratatouille often.

Here's two others I make often:
http://www.3fatchicks.com/forum/entr...t-lasagna.html
and
http://www.3fatchicks.com/forum/side...-eggplant.html

thank you Schmoodle, I love the Mexican one, I may add black beans to it.