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What's cooking? What have you been COOKING?

We're trying to cut down our meat consumption to just a few meals per week, so I made a vegetarian Bolognese sauce to go with pasta last night. Instead of meat, I used Italian eggplants and tons of mushrooms in a tomato and vegetable broth with onion, garlic and fresh oregano, thyme and basil from the garden. I always add a Parmesan cheese rind to Italian tomato sauce-type dishes because it adds great flavor, so it was vegetarian and not vegan. It was delicious and will be even better tonight as leftovers after the flavors "mingle". I served it with a simple green salad and baguettes. The mushrooms and eggplants are "meaty" in texture, so I didn't even miss the ground beef I'd typically use to make Bolognese.
 
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