Tag Archive: balsamic vinegar


Ingredients

  • 2 tablespoons grape seed oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 pounds fresh plum tomatoes, peeled and chopped or 2- 14 oz can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/2 tsp italian seasoning
  • 1/4 cup fresh basil chopped
  • 1  medium eggplant, sliced into 1/4-inch rounds
  • 1 log polenta, sliced into thinly
  • sea salt and black pepper to taste

Directions

  1. Preheat oven to 400 degrees
  2. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes.
  3. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, italian seasoning, basil and black pepper. Remove sauce from heat.
  4. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat
  5. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
  6. In a large skillet, add enough oil to coat the bottom.  Add polenta slices and cook until slightly brown on both sides
  7. Spoon about 1/2 cup tomato sauce into a baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
  8. Cover with foil and bake until bubbling, about 30 minutes
  9. Remove foil and continue baking about 15 minutes more
  10. Remove from oven, let cool slightly, and serve
Cook Time and Prep Time: 60 min
Serves: 4
Recipe Courtesy of Martha Stewart Living with adjustments made by me!

Ingredients

  • 1 package brown rice lasanga pasta (there is a no boil Rice Lasagna noodle available at Kroger the brand is called DeBoles)
  • 1 jar marinara sauce (we use Trader Joes – Garlic Marinara Sauce)
  • 1 onion diced
  • 6 mushrooms chopped
  • 2 cloves garlic
  • 4 cups baby spinach
  • Gluten free bread crumbs
  • 1 tbsp balsamic vinegar
  • 2 tsp coconut oil

Directions

  • Heat coconut oil in a medium sized sauce pan
  • Add onions and saute until translucent
  • Add mushroom and cook for another 4 min
  • Add garlic and saute for another min
  • Add your favorite jar of marinara sauce and bring to a boil, then reduce to simmer
  • Add balsamic vinegar to sauce, stir well and simmer for another 10 min
  • Place small amount of sauce at the bottom of a baking tray
  • Add layer of pasta, then a layer of sauce, then baby spinach
  • Start over again with a layer of pasta, sauce and spinach
  • Finish with another layer pasta, then sauce and then top with bread crumbs
  • Bake in oven at 375 F for 25 min