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1		-Original:
	1	+2 stalks of celery, chopped, fine
2	2
3		->[[http:~~/~~/allrecipes.com/recipe/13959/eggplant-and-zucchini-casserole/>>url:http://allrecipes.com/recipe/13959/eggplant-and-zucchini-casserole/]]
4		->I just cooked up one cup of quinoa instead of the breadcrumbs.
5		->Sarah Pierce
	3	+2 10oz. cans of chicken
6	6
	5	+1/3 cup plain greek yogurt
7	7
	7	+1/4 cup olive oil mayonnaise
8	8
	9	+2 tsp curry powder
9	9
	11	+1/8 tsp truffel salt
10	10
11		-Kelly's version:
	13	+1/4 cup currants, dried
12	12
	15	+1/4 cup sliced almonds
13	13
14		-Preheat oven to 400F
15	15
16		-
17		-1 large eggplant, diced
18		-
19		-5 small or 2 largish zucchini, diced
20		-
21		-2 15oz cans diced tomatoes (1 plain, 1 fire-roasted w/ jalapeno)
22		-
23		-1 tsp Italian seasoning
24		-
25		-1 tsp dried thyme
26		-
27		-1/4 tsp truffle salt
28		-
29		-1/2 tsp fresh ground pepper
30		-
31		-
32		-1 cup hemp hearts (or substitute your favorite protein)
33		-
34		-
35		-2 cups shredded cheese (4 cheese Mexican, Parm-Reg, whatever)
36		-
37		-
38		-Spray a 9x13” pan with olive oil, layer half the veggies in the bottom, top with half the hemp hearts, then half the cheese. Repeat. Cover with foil, and bake for 30 minutes. Remove foil, add more cheese if desired, and brown in the oven uncovered for another 10 minutes.
39		-
40		-
41		-Other variations (comments from others):
42		-
43		--=-=-=-=-=-=-=-=-
44		-
45		-This recipe was great!! I prepared it the first time for guests and they really enjoyed it. I also added some Asian spices, garam masala and ground cumin.
46		-
47		--=-=-=-=-=-=-=-=-
48		-
49		-Great casserole! I only give it 4 stars because I changed it a little. I also used fresh basil, parmesan cheese and mozzarella instead of colby. Great idea though! The vegetables taste great together!
50		-
51		--=-=-=-=-=-=-=-=-
52		-
53		-
54		-
	18	+Ship it!