Wednesday, March 22, 2006
I got home from work a little early today and when that happens I often spend the extra time in the kitchen. We still had plenty of the eggplant dish from 2 nights ago left over and I thought it would be pretty good on a pizza. In fact it was amazing on pizza, especially when I added some broccoli and cauliflower that I chopped up into small pieces and sauteed in olive oil. I just chopped up the fried eggplant slices into smaller pieces and gathered some of the artichoke mixture to use as well. Oh, and I added a few more kalamata olives too. For the sauce, I sauteed 2 cloves of minced garlic in olive oil, then added about half a bottle of Bionaturae® strained tomatoes, about 2 Tbs. of tomato paste, and about 1/2 tsp. each of dried oregano and salt. I used the pizza dough recipe from Vegan with a Vengeance, but replaced 1 cup of the flour with whole wheat flour. When it was all said and done I think I ate 5 slices (but hey, they were fairly small slices).