This recipe was a surprise for me. I'm not an eggplant lover, by any means, but Tom is ... so, here you go. Oh, Tom said to add this to our repeat list.

Ingredients:

• 2 large eggplants, peeled, and sliced lengthwise 1/2" thick
• 2 - 3 T water
• 1 onion, coarsely chopped
• 1/2 cup chopped celery
• 1 cup chopped carrot
• 4 cloves garlic, chopped
• 8 ounces baby spinach
• 2 cups spaghetti or marinara sauce
• 1 T. non-salt seasoning
• 6 ounces non-dairy mozzarella-type cheese

Directions:

1. Preheat oven to 350 degrees.
2. Lightly oil a nonstick baking pan.
3. Arrange sliced eggplant in a single layer in the pan. 
4. Bake for about 20 minutes or until flexible enough to roll up easily.
5. Set aside.
6. Heat 2 T. water in a large pan, add onion, celery, carrot, and garlic.
7. Saute until just tender, adding more water if needed.
8. Add the spinach and seasoning.
9. Mix in 3 T. of the pasta sauce and all of the shredded cheese.
10. Spread 1/4 cup of the sauce in the bottom of the baking pan.
11. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan, seam side down.
12. Pour remaining sauce over all.
13. Bake 20 - 30 minutes or until heated through.

Notes: Since I'm not a big fan of eggplant, I used my mandolin to slice it very thin. The recipe also calls for red pepper, but I am allergic. I added mushrooms instead.

Maybe she's right. Maybe I'm right. Maybe you're right. Maybe, just maybe we're all right. So, here's what prompted this post.

I was recently at WalMart when I notice the woman in front of me unloading her groceries. I usually like to glance at what people buy - not to judge - but to learn. This woman's groceries could have been mine minus the cola and frozen dinners. Lots of fresh produce - mostly organic.

The difference happened when she asked me what my blood type was. I knew where she was going and I'm not a big fan of the 'eat for your blood type' diet. My research indicates a different approach for me.

I felt like she was judging me but fortunately I don't really care what she thinks. Now, that is what this post is about. There is so much information out there and if you Google just about anything you can find both pro and con as the answer. It's not about which diet to do or even how to eat. It's up to you. If you wake up in the morning full of energy and ready to go ... if you look in the mirror and love what you see ... if you love all there is to love about you then you're doing the right thing. When your body tells you something different, you can adjust accordingly, as it suits you. Just remember ... Every decision you make matters.

No one has the right to tell you how or what you should do. I am always quick to share recipes and what is working for us with just about anyone who will listen. I'm working on that because not everyone really cares, right?

There is a silver lining to this story however ... the cashier continued the nutrition conversation with my after the woman left ... what is funny, I think is that the cashier thought the woman was older than I ... she is not. She is fifteen years younger than me. 

Just sayin'.