This is the kitchen where we talk about food, life, and recovery—a spiritual path to healing and peace.

You are invited to keep coming back to A Cup of Kindness to share your experience, strength and hope; fears, doubts and insecurities; and to pick up information, inspiration … and have a little fun!

My story
In January 2007, at the age of 51, I joined a 12-step program and began my recovery from food addiction, losing 75 pounds in the process. Read more…

In January 2011, at the age of 55, I began my recovery from a multi-trauma accident, 36 fractures, damaged lungs, and post traumatic stress. Read more…

I am deeply grateful for all the kindnesses, large and small, offered to me in recovery. Here I am... alive… still making progress … still not perfect … finding a new way forward in a growing community of women and men who share a lot in common around food and life.

I hope you'll join me in this kitchen and let me know what's cooking with you.

A Cup of Kindness

Open Heart Project


Eggplant Experiment


Day 4 of Continuing Recovery

In honor of my beautiful sponsor, here is my riff on a chef Dave Lieberman idea. I’ve taken his Individual Lasagnas Recipe and will make them into weighed and measured Ratatouille Lasagnas… without the noodles, of course… and with some fresh herbs from the jars in my fridge.

First, I’ll roughly chop 2 onions, mince 4 garlic cloves, and cut up 1 large zucchini, 1 large yellow squash and 1 small eggplant into 1 inch pieces.

In my large grill pan, I’ll saute the onions and garlic in olive oil until soft. Next, I’ll add 2 teaspoons dried oregano, a bit of salt, a shake of chili flakes, and black pepper.

Then, I’ll toss in the veggie pieces and cook them for about 10 minutes.

Next, I’ll add chopped tomatoes from a 28 ounce can (enough so the mixture is like a thick stew, not a soup). I’ll let the veggies cook for another 5 minutes or so, until they are tender but firm. This is when I’ll add fresh herbs — a small bunch of roughly chopped parsley. Fresh thyme and fresh basil would be good, too.




There will be 2 cups ricotta ready to go with a bit of salt and freshly ground black pepper; and 8 ounces shredded mozzarella.

I’ll preheat the oven to 375 degrees.

Then we get to assemble the individual portions. (Or you could put them altogether in one pan if that’s your preference.)

I’ll put a mini foil baking pan on my food scale and weigh a couple spoonfuls of sauce onto the bottom with a layer of veggies. Then I’ll add ricotta and repeat once more; with a layer of shredded mozzarella on top. So, for me that will be a total of 6 ounces of veggies (including the sauce) and 2 ounces of ricotta with 1 ounce of mozzarella.

The lasagnas will go on a baking sheet to catch any dripping cheese; and bake for about 30 minutes when they should be bubbly and brown on top.


Picture of Individual Lasagnas Recipe


Then we offer a prayer of thanks and eat. Yum!

I hope it works!!

Love & Light,



5 Comments to Eggplant Experiment

  1. Myra TAte's Gravatar Myra TAte
    September 20, 2012 at 9:51 am | Permalink

    Yum is just the right word for such a delicious dish!

    • Darlene Meyers's Gravatar Darlene Meyers
      September 20, 2012 at 10:23 am | Permalink

      Sounds delish. Years ago when we had a garden and grew lots of eggplant, squash, etc. I would make Ratatouille and canned it so it was available all year. As I recall I also included some cooked sausage. Good Luck!

  2. Roberta's Gravatar Roberta
    September 21, 2012 at 10:33 am | Permalink

    Hi Valerie, We must be on the same path…..today, Friday, is my 5th day of abstinence from flour and sugar! the pictures of the veggie and cheese dish are beautiful, and I will definitely be cooking that for Ira and me! Lots of love and continued strength!

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