If you don't know what to do with eggplant from today's co-op, you should definitely try this recipe!  I could eat it every day--it is SOOOOOOOO good! While I'm at it, I'll post a fabulous recipe for Carrot Ginger soup-- Also, amazing!

“Tomato Gratin” From Creative Cooking the Costco Way

This makes A LOT, so you might want to make half the first time to see.

Submitted by Ashley Jensen

6 tablespoons olive oil

2 onions, sliced

2 red or green bell peppers, seeded and sliced into rounds

2 eggplants, thinly sliced

1 garlic clove, crushed

Salt and freshly ground pepper

2 pounds small zucchini, sliced into rounds

2 pounds tomatoes, sliced

4 pinches of dried savory and thyme, mixed

1/2 cup freshly grated Parmesan cheese or fine bread crumbs

(or mixture of both)

1. Preheat oven to 350°F. Heat 3 tablespoons olive oil in a large frying

pan over medium heat. Add onions and brown slightly. Add peppers,

eggplant, garlic, and salt and pepper to taste; cook gently, stirring

occasionally, until softened.

2. Place the cooked vegetables in a 9-by-13-inch baking dish. Arrange

zucchini and tomato slices on top in overlapping rows. Sprinkle with

savory and thyme, salt and pepper to taste, and 2 tablespoons olive oil.

Bake for 30 minutes.

3. Sprinkle with Parmesan and remaining olive oil. Bake for 15 minutes.

Makes 6 servings.

Ashley’s Favorite Spaghetti Sauce and Veggies

To make this into the best ever Spaghetti sauce, puree half of the Tomato Gratin veggies after they are done cooking and add a little bit of spaghetti sauce from a can (1/2 cup or so—until you get the desired redness of sauce).  Serve with noodles and the other half of the veggies.  It is full of vegetables that I would never be able to get my kids to eat otherwise, but they love this and agree that it is the “Best Ever.”

Carrot Ginger Soup from Creative Cooking the Costco Way

This is surprisingly delicious and filling! I love it!

Submitted by Ashley Jensen

7 tablespoons butter, divided

3/4 cup chopped onions

1/3 cup peeled and minced fresh ginger

6 cups chicken broth

2 pounds Mercer Ranch* carrots

1 teaspoon sugar

1 1/2 cups half-and-half

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon, optional

Salt and pepper

Cream for garnish

1. Melt 4 tablespoons of the butter in a large saucepan over medium heat.

Add onions and ginger; cook for 5-7 minutes, or until onions soften. Add

broth, carrots and sugar. Lower heat, cover and simmer for 40 minutes.

2. Purée in a blender or food processor (strain if desired). Return to the pan

and stir in half-and-half. Cook over low heat for 5 minutes.

3. In a large saucepan, melt the remaining butter and stir in flour; cook over

medium heat until bubbly. Slowly add the carrot mixture, stirring constantly

until well blended. Season with cinnamon and salt and pepper to taste.

4. Garnish each serving with a swirl of cream. Makes 6 servings.