VEGETARIAN Italian Meatball Sandwich recipe:

1 cup cubed eggplant

1 cup sliced zucchini

1 pound extra firm tofu, cubed (reserve water)

1/2 cup Breadcrumbs

1/4 cup Wholewheat flour

1/2 teaspoon Salt

1/4 teaspoon Cayenne

1 teaspoon Basil

1 teaspoon Oregano

1/2 teaspoon Thyme

1/2 teaspoon Garlic powder

1 teaspoon favorite Mustard

1 cup chopped onions

1 Tbsp. vegetable oil

4 cups your favorite spaghetti sauce

6 Italian bread rolls or mini-baguettes, split

1/2 cup shredded Cheese - an italian pre-blend works well.

Heat 1/2 portion of olive oil over medium-high heat and put in onions. Add garlic and cook until onions are glassy. Then add vegetables and cook until tender. Add 1/4 portion of the meat sauce; mix lightly. Add 1/2 portion of each spice. Cook until heated through, stirring occasionally. Turn off heat and set aside vegetable mixture to cool to room temperature.

Once mixture is room temperature, mix in cubes of firm tofu, breadcrumbs, wholewheat flour and remaining spices. Should the mixture become too dry, use small amounts of the tofu water and spaghetti sauce - alternately - to bring mixture to a good consistency for rolling into "meatballs".

Heat remaining olive oil over medium high heat in a clean, large skillet. Cook meatballs 5 to 7 minutes each. Stir occasionally to roll the meatballs in the skillet to get even browing as much as possible. Drain on paper towels.

Spoon 4 meatballs onto each roll. Top sandwiches evenly with warmed spaghetti sauce then, sprinkle with cheese. Place on rack of broiler pan. Broil until cheese is melted. Serve - makes enough for 4 to 6 portions.

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