Ciao from Debbie!

    1/4 C. (60 ml) olive oil
    3-4 cloves garlic, minced
    1 medium onion, cut in half and sliced thin
    2 medium bell peppers, cut in half and sliced
    3 small eggplants, sliced and then cut into strips
    3 T. red wine or balsamic vinegar
    2 tsp. salt
    1 bay leaf
    1 tsp. basil
    1 tsp. oregano
    1 C. mushrooms, sliced
    1 medium zucchini, cut into narrow strips
    3 tomatoes, seeded and chopped (during the winter months
        I prefer to use a small can of crushed tomatoes)

  In a large pan, sauté the garlic and onion in olive oil.  Add peppers, eggplant, wine/vinegar and herbs.  Simmer, covered, about 10 minutes over low heat.  Add mushrooms, zucchini and tomatoes.  Simmer until all vegetables are well done, approximately 10 minutes more.

Spinach and Rice Pilaf
Serves 4-6

     1 medium onion, chopped
    1 medium carrot, chopped
    3 cloves garlic, minced
    1/4 C. (20 g) pine nuts or slivered almonds
    2 C.(400 g) uncooked rice
    4 T. butter
    4 T. olive oil
    1/2 C. (100 g) heavy cream
    4 C. (1 liter) water or broth
    1/2 box (10 oz./150 g) frozen, chopped spinach, thawed and squeezed
    salt
    pepper

  Sauté onion, carrot, garlic, pine nuts and rice in 4 T. butter and 4 T. olive oil until lightly brown.  Add cream; simmer 2-3 minutes.  Add spinach, water (or broth), salt and pepper to taste.  Cover and simmer 15-18 minutes until liquid is absorbed.  

Variation:
Omit spinach.  Steam 1/2 C. (50 g) broccoli flowerettes and stir in at the end. 

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