"This recipe is inspired by my own home garden, which is only in its third year of existence. I cannot believe the yield of a small garden and how exciting it is to watch your food grow. This dish was made with four of our eggplants, a few of our carrots, our celery, garlic and peppers. It is also a gluten-free lasagna of sorts, filled with great nutrition and as comforting to the eater as a mile-high pasta dish." - Rach
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