Our little garden is doing really well.  This week we plucked our first eggplant, green pepper, and tomatoes.  Elli is really enjoying the excitement of growing our own veggies.

I was trying to find a way to cook the eggplant without frying it.  I think I found the perfect alternative.  I purchased a Spiralizer 5-Blade Vegetable Slicer, Strongest-and-Heaviest Duty, Best Veggie Pasta & Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals, With 3 Exclusive Recipe eBooks. I read many reviews that say there’s waste with eggplant.  I guess if you cared how pretty the curls are then yes.  But no if you plan to roast with other veggies.  Elli and I spiralized 1 Japanese eggplant, 1 yellow squash, 1 zucchini, and two carrots. We put them on a cookie sheet with olive oil, Mrs Dash Garlic & Herb Seasoning Blend Salt-Free 6.75oz, some fresh rosemary, and basil. We put them in the broiler for 10 minutes.  While they were getting toasty.  I then made a simple meat and spaghetti sauce. I put the meat sauce on the bottom and topped with a bunch of roasted veggies and a little parmesan and mozzarella cheese. YUMMO Everyone loved it!