Two 1-pound eggplants
Kosher salt
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 cup packed basil leaves, coarsely shredded
One 14-ounce can peeled italian plum tomatoes, drained and finely chopped
Sixteen 1/2-inch slices of country bread

Using a vegetable peeler, remove 1 lengthwise strip of skin from opposite sides of each eggplant. Slice the eggplants crosswise 1/4 inch thick. Stack several slices and cut them into 1/4-inch matchsticks; repeat with the remaining eggplant. Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat. Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juices. Warm 1/4 cup plus 2 tablespoons of the olive oil in a large skillet over high heat. Add the eggplant and toss it quickly to coat with oil. Reduce the heat to moderate, add the garlic and crushed red pepper and season with black pepper. cook, stirring, until the eggplant begins to soften, about 15 minutes. Add 3 tablespoons of the basil and cook until just wilted. Add half the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated, about 5 minutes. Add the remaining tomatoes and cook until thick, about 15 minutes longer. Season with salt and keep warm. Meanwhile, preheat a grill or broiler. Brush the bread on both sides with the remaining 2 tablespoons of olive oil. Grill or broil the bread until lightly charred. Spoon the eggplant on the grilled bread, top with the remaining 1 tablespoon of basil and serve right away.

1 bag salad mix
4 eggs scrambled
4 slices of bacon or your favorite breakfast meat
Ľ cup chopped red onion
Ľ cup whole kernel corn
˝ Tb. chopped cilantro
˝ cup sharp cheddar cheese
2 large wraps
Ranch Dressing or Salsa

Scramble eggs and when the eggs are partially cooked stir in onion, corn, cilantro, and bacon and cheddar cheese. Divide egg mixture in half and place the eggs mixture in the center of wraps, top with salad mix and your favorite dressing, then wrap up to eat.

250g/8ľoz spinach leaves
sea salt and freshly ground black pepper
250g/8ľoz fresh young goats’ cheese
8 flour tortillas
1 avocado
1 small lime, juice only
2 tbsp fresh coriander leaves, roughly chopped

Recipe Directions
1. Cook the spinach very quickly in simmering, salted water until wilted. Drain well and squeeze dry.
2. Thinly slice the goats’ cheese.
3. Place a flour tortilla in a dry, non-stick frying pan and scatter with one quarter of the goats’ cheese. Then add one quarter of the wilted spinach, and season to taste.
4. Place another tortilla on top to form a sandwich. Cook over a medium heat until lightly browned.
5. Turn once and cook the other side until the tortilla is lightly browned and the cheese has melted. Repeat with the remaining tortillas, goats’ cheese and spinach.
6. Meanwhile, peel, stone and roughly chop the avocado. Toss with the lime juice, coriander, sea salt and pepper.
7. Serve the quesadillas on a plate cut in half or quarters with the avocado.