As many of you already know, eating the Fat-Burning Machine way is delicious and satisfying! In this post is a recipe from one of our original Fat-Burning Machines, Linda Kennedy.
1/2 onion, chopped
1 tablespoon minced garlic
½ teaspoon olive oil
1 (6 ounce) can tomato paste
2 14.5-ounce cans stewed tomatoes
½ cup water
1 tablespoon Italian seasoning
1 small eggplant, trimmed and very thinly sliced
1 zucchini, trimmed and very thinly sliced
1 yellow squash, trimmed and very thinly sliced
1 red pepper, sliced into thin rings
1 yellow pepper, sliced into thin rings
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon each fresh basil and thyme leaves, or to taste
¾ pound turkey sausage, browned and crumbled
2 tablespoons crumbled goat cheese
In a saucepan, cook onion and garlic in ½ teaspoon olive oil until translucent. Add Italian seasoning and stir until fragrant. Add stewed tomatoes, tomato paste, and water. Cook on low for 10-15 minutes. Remove from heat and blend tomato sauce with an immersion blender or in a food processor until smooth.
Spread the tomato sauce on the bottom of a large casserole dish. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper on top of the sauce slightly pressing the vegetable into the sauce. Overlap the slices a little to display the colors. Drizzle the vegetables with remaining olive oil and season with salt and pepper. Sprinkle with thyme and basil leaves. Cover vegetables with a piece of parchment paper cut to fit inside the pan. Cook at 375 degrees for 45 minutes. Remove the parchment paper for the last 15 minutes.
OPTIONS: Top vegetables with cooked sausage before putting in the oven. Top with a cooked egg before serving. Serve with crumbled goat cheese on each serving.
FASTER option: Use a jar of no-sugar spaghetti sauce instead of making the tomato sauce.
Serves 4-6. — Linda Kennedy
(Recipe edited courtesy of the book, Become a Fat-Burning Machine. Image courtesy of Pixabay, resembling the recipe author’s dish.)