Flex-itarian Ways

Hubs and I have been making an attempt at eating less meat {I know I've mentioned this in previous posts}. Over the summer, hubs read this book that convinced him we should eat less meat for health, societal, humane, and environmental reasons {I haven't been brave enough to read it yet}. Interestingly enough my whole family is choosing to eat less meat.

Anyway, I had this eggplant in my fridge we had to use or toss so tonight we tried a new veggie pizza recipe I found from the web {I'm making a renewed effort to make sure I'm not throwing out unused food}. I would have taken a pic of the process, but I didn't think of it. And, because I came home from the grocery with a terrible headache, my sweet hubs made our supper. We were pleased with the recipe and will make this pizza again.

Garden Eggplant Pizza

1 large eggplant, peeled

1 medium tomato

1 red bell pepper

1 onion

1 small zucchini

3 tbsp. olive oil, divided

1 (14 oz.) prebaked Italian pizza crust {I made my own pizza dough}

2 cups shredded Mozzarella cheese

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Chop first 5 ingredients coarsely, sauté in 1 tablespoon oil in a large skillet over medium-high heat 10 minutes or until tender. {We should have put some of the seasonings in the skillet with the veggies before we layer the toppings on the dough}. Layer pizza crust evenly with cheese and eggplant mixture, sprinkle with basil and next 5 ingredients. Drizzle with remaining oil.

Bake pizza at 425°F for 10 minutes or until golden

Here's what's on the menu for the rest of the week:

Polish sausage, potatoes & onion skillet with green beans

Spicy Vegetable soup

Baked Ziti and Asparagus

Bean enchiladas & Spanish rice.

Do you have any delish eggplant recipes...or other vegetarian recipes? I think I'm trying to convince myself to like eggplant. :)