Eggplant Rollups

 (this is a halved version of Dr. Fuhrman's recipe from Eat to Live)

Cut eggplant into half inch slices, longwise.
Bake eggplant 20 min at 350 degrees

Medium red bell pepper
half red onion
half cup celery
half cup carrots
mushrooms
2 finely chopped cloves of garlic 
chop all veggies and water saute them until they are a bit soft

add 1/2 T Mrs. Dash
large handful of spinach and let it wilt a bit into the veggie mixture

put all into bowl

Add 3T spaghetti sauce to veggies mixture and add 3 oz. of non-dairy mozarella cheese and mix

Take eggplant slices and mound veggies into center, roll up and pin with toothpick.   Dab more spaghetti sauce on top.

Bake for 30 minutes at 350 degrees.  (this recipe make 6-7 rollups)