Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.

Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.

Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.

Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!

Add on top of your favorite cooked rice, yum yum!

In salted boiling water, blanch the broccoli florets for 30 seconds to a minute. Remove and cool down with running cold water, drain and set aside.

I used the same water and dropped the fettuccine in for about 12 minutes. Make sure you stir the pasta often so it doesn't stick. When 'al dente' or to your liking, remove from boiling water and rinse in cold water, drain.

In a large bowl combine the pasta, broccoli, olive oil, red pepper flakes, Parmesan cheese, salt, pepper, Tony Chachere's Cajun Spice. Toss until the pasta and broccoli are coated well with the cheese, olive oil and spices.

Taste and adjust seasonings if necessary.
Bon Appetite!

Mix all the spices together. Store in an airtight jar or zipock bag in a cool area, keep out of the sunlight.

If you're using fresh whole tomatoes, here's what you do:

• Cut the core out the stem area of each tomato [How to Link]
• Score the bottom of the tomato with a sharp knife in the shape of an X [How to Link]
• In a pot of boiling water, drop the tomatoes in for 15-45 seconds
• You will know when they are ready to come out because the skin will split where you scored them
• Remove from the hot water and place in an ice bath, which is a large bowl or sink filled with ice and cold water
• After 30 seconds or so, peel the skin from the tomatoes, throw the peels away
• Now chop the tomatoes into small ¼ inch chunks, like a large salsa cut
• Hold tomatoes in a non-reactive bowl, like a glass bowl

If you are using the canned crushed tomatoes, here's what you do: open the can.

Lets get this sauce cooking! In a large skillet or pot, on medium heat, add &frac; your olive oil, let it warm up, then add your chopped onions, simmer until they are translucent, about 5-8 minutes, add the other 1 tblsp olive oil, let warm then add the minced garlic, stir and cook for about 1 minute.

Do not let your garlic get browned! At this point add in your tomato product, juice and all.

Now pour in the ¼ cup of wine over the sauteed onions and garlic. Give it a stir and add in your fresh spices, basil, oregano, thyme, red pepper flakes, rosemary and marjoram. Stir well. Add in your rind of Parmigiano Reggiano or your fresh grated cheese. Stir and let simmer on low heat until the tomatoes break down and are virtually mush. About 20 minutes or so.

Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!
Enjoy!

Mix all ingredients well, until the sugar dissolves, except cucumbers. When sugar has dissolved add in the cucumbers.
After a day they should be ready depending on how you like them. Keeping them in their liquid for many weeks, if you can wait that long to eat them!