This eggplant dip is a favorite in Chicago’s Greektown section. Prepare up to a day ahead, and refrigerate.

Recipe adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker.

Using eggplant instead of lasagna noodles makes this normally rich dish light and healthy–but still great tasting! Perfect for the Fuhrman Eat to Live program.

This delicious stir-fry is packed with vegetables and flavor.