Hello, been a busy week so haven't got back to this. the lists are still working to an extent but only when i am home. Today i have decided to have the day to tidy up and play in my scrap room. 
With our catalogue changing i have to find all the feral products and separate them and mark all the stuff i have in the new book so i don't accidentally re order it. Other than a bit of exercise and my physio exercises, i plan on cooking a yummy dinner of eggplant rissoles, with pasta sauce on top, mashed spuds and some lovely fresh green beans and carrots with garlic, onion and basil. 
Sounds like the only thing missing is chocolate. hmmm. i think a trip up the shop needs to go on today's list.

Eggplant rissole Recipe   -   this makes quite a few but can be halved.




2 large eggplants - wash and diced 
boil in large pot of salted water till soft, about 10 minutes or so.


Drain well in a colander over the pot and leave for at least half hour or so giving a good shake to get rid of as much water as you can. i press on it with a potato masher to drain it better.
Add - 1/4 finely diced onion
about 1/2 cup of finely grated parmesan cheese
S & P
a handful of freshly chopped basil if you have it. i wash and freeze mine in summer so i can use it all year round or you can get that stuff in a tube or pesto and just add perhaps 2 tbsp.
1 egg
about a cup of breadcrumbs and mix well.
i then put mine in the fridge and leave it for half hour or longer to help it become thicker, so the patties stick together, only if needed.


heat a little olive oil in the frypan.
using a dessert spoon full shape patties into rounds, flatten and fry both sides till brown.
drain on paper towel and keep warm.
serve with a cooked pasta sauce.
 i add a handful of mince to mine but can be vegetarian if you like.
serve with mashed spuds and a green vege of your choice.




great leftover for the next day and had on a sandwich with cheese and baby spinach and toasted.