Hummus

2 cans chick peas drained (reserve liquid)
5 cloves garlic
juice 1 lemon
1 t salt
3 T olive oil
1 small tomato-quartered
3 T tahini

Blend together adding enough chick-pea liquid to 
produce thick paste.  Transfer to serving bowl & 
drizzle with olive oil.

Baba Ganouje

1 large eggplant (pierce and bake at 400 til soft 
 (1hr+).  Cool and scrape inside & juice into mixer.
5 cloves garlic
juice 1 lemon
1/2 t salt
3 T tahini

Blend, fill serving bowl & drizzle with olive oil.

Tortillas

2 T olive oil
1 c rice
Stir together in pyrex bowl.
Add without draining, in order, making layers:
1/2 c chopped onion
1 can black beans
1 can Mexicorn
1 small can chopped green chilis
1 c chunky salsa
2 c grated pepperjack cheese

Cover, bake at 350 for 45 min.  Serve in thick 
tortillas with sour cream and salad.

Ratatouille

5 T olive oil
2 large onions, chunked
1 large bell pepper, chunked
(fry in deep pot)
add 1 large eggplant, chunked
(stir together and cook til eggplant is soft
add 3 small zuchini, sliced
4-5 cloves garlic, diced
(stir and cook with lid on 10 min)
add 3 tomatoes cut in sections
salt, bay leaf, thyme, pepper.
(cood additional 10 min.  Reheat to serve.)