Lentil Ratatouille

2 Tbs olive oil
4 cups diced eggplants (2 medium sized)
2 cups chopped zucchini (2 medium sized)
1 cup chopped red bell pepper (1 medium sized)
1/2 cup chopped onion (1 medium sized)
2 garlic cloves, minced
2 Tbs dried basil leaves
1/4 tsp salt
1/4 tsp pepper
1 can (28 ounces) Italian-style par-shaped tomatoes, undrained
2 cups cooked lentils

Heat oil in skillet. Sautee eggplant, zucchini, bell pepper, onion, and garlic in olive oil about 4 minutes, stirring occasionally, until veggies are still crisp but tender.

Stir in remaining ingredients except lentils, breaking up tomatoes; reduce heat. Simmer uncovered about 10 minutes to blend flavors. Stir in lentils. Cook until warmed through.

Sprinkle with Parmesan Cheese if desired.

Tortellini Florentine

1 (16 ounce) package tortellini
2 TB Olive Oil
3 Cloves garlic minced
1 TBS Fresh Basil
1 pint plain yogurt (2 cups)
26 ounces of your favorite Spaghetti Sauce
16 ounces spinach, finely chopped
1 cup mozzerella cheese

Saute garlic and Basil in olive oil in large cookie pot. Add yogurt and simmer for a minute. Add spaghetti sauce, spinach, and cheese. Heat through.

Meanwhile heat a large pot of water to boiling. Add tortellini. Boil 3 minutes. Drain water and toss in Florentine Sauce.

Serve with a side of Caesar Salad. Delicious!