Sausage, Eggplant, and Zucchini

This is a harcombe diet acceptable recipe for phase one. My mother brought me 3 large eggplants from her garden and wanted to find a way to incorporate them into a meal for my family. I found this recipe at http://www.eggplantrecipes.net/ and made modifications.

Ingredients :
1 lb Lean ground Beef or pork Sausage without added sugar (I used Epiphany Sausage made by the church from my hometown)
1 tablespoon Olive Oil
1 Large White Onion, chopped
2 Garlic Cloves, crushed
2 Eggplant, peeled and chopped
1 large zucchini
3/4 teaspoon Chili Flakes
1 (14.5 ounces) can fire roasted no salt added Diced Tomatoes (I use Muir Glen Organic)
2 TBSP Chicken Stock
1/4 cup Flat-Leaf Parsley Leaves, chopped

Preparation:
1. Preheat a large non-stick skillet over medium heat.
2. Add ground beef/pork sausage and sauté 2 to 3 minutes, breaking into crumbles as it cooks. Sausage should be evenly browned.
3. Remove to a plate lined with paper towels or drain with colander.
4. Add chopped onion, crushed garlic, zucchini and eggplant to pan. Cook 5 minutes, stirring frequently.
5. Stir in chili flakes and diced tomatoes. Cook 5 minutes or until sauce thickens.
6. Add chicken stock and bring to boil.
7. I spooned eggplant mixture into my pampered chef stone casserole dish. Added sausages. Covered and cooked in the microwave for 10 minutes.
8. Stir in parsley. Season with pepper. Serve with steamed vegetables or by itself.

Roasted Vegetables

A Phase One Harcombe diet recipe but would be better on the grill than in the oven this hot night! But since I am short on time and don't want to start up the grill, I am going to risk heating up my house by putting the oven on 400 deg Fahrenheit and on broil to roast these vegetables.

Ingredients
Thinly sliced onions, eggplant, zucchini, or yellow squash (whatever is available to you)
olive oil
salt and pepper to flavor
garlic powder

Line cookie sheets with aluminum foil and using a brush spread olive oil on foil. Place vegetables on cookie sheet in single layer. Brush olive oil directly on sliced veggies. Sprinkle with salt and pepper and garlic powder. Place on the top rack of oven directly under broiler. Flip veggies during broiling process. Cook until desired blackness.