Kid Chef Eggplant Casserole

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Kids in Ventura County, CA are harvesting eggplants from their organic veggie gardens in December. Organic Eggplant Casserole is a festive holiday dish that is healthy and delicious. Kid Chefs can steam 1 chopped organic eggplant, ½ cup chopped organic kale, ¼ cup diced organic red pepper, ¼ cup sliced organic crimini mushrooms, ¼ cup diced organic onion, 1 minced garlic clove, and 1 minced seeded and deveined chili pepper. Cook 1 ½ cups of vegetable radiatore pasta. In a saucepan, melt 2 tbsp organic vegan butter and stir in 1 tbsp organic whole wheat pastry flour, ½ cup organic almond milk, ½ tsp salt, and ¼ tsp cumin, and snip sprigs of fresh from the garden parsley, rosemary, oregano, and thyme into tiny bits. Preheat the oven to 350 degrees. In a casserole dish, mix in the veggies, the pasta, the sauce, and a can of organic diced tomatoes. In a small pan, heat 1 ½ tbsp organic vegan butter and ¼ cup organic bread crumbs with dash of salt and cumin. Distribute the bread crumbs on top of the casserole and bake for 30 minutes. Serves 4.

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