After standing in front of my refrigerator trying to decide what to have (I really wanted chicken tonight, but none in the house, and trying to abide my own rules), I decided to make a vegetarian meal this evening.
I had fresh baby eggplant, zucchini and tomato from the church garden. They have been in my fridge for a week, so I needed to use them. I got out some high protien/fiber pasta, a can of diced tomatoes that I made into marinara sauce, and went to work making dinner.
What resulted was grilled eggplant and zucchini topped with the marinara sauce, pasta with same sauce and fresh sliced tomato with salt/pepper. The marinara sauce was made from the diced canned tomatoes, italian seasoning, garlic chives and a couple jalapino peppers to add a little “zing”. Drink, crystal light, of course.