Wednesday, February 15, 2012

On the Table

For dinner on Monday, I made a pretty tasty ratatouille soup with eggplant, green beans, peppers, onions, and fire roasted tomatoes. Even as a vegetarian, I can sometimes be turned off by certain vegetables, namely eggplant. I love an eggplant parmesan but can struggle with eating just pieces of it cooked. To my surprise this recipe was pretty simple and really great. The baby even gobbled it up! I felt especially proud of myself because I utilized nap time well, and chopped all the veggies ahead of time.

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