How to Stuff Eggplants | Interview and Cooking with Cathy Katin-Grazzini

5 DELICIOUS DINNER RECIPES to support your weight loss: Cathy Katin-Grazzini is Food Editor for VegWorld Magazine and a contributing writer. She also owns Cathy’s Kitchen Prescription LLC, providing personal cheffing, cooking classes, and lifestyle coaching throughout the NYC metro area. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, Cathy is also a graduate of Rouxbe Cooking School’s Professional Plant-Based Program. She has a B.A. from the University of Chicago, attended graduate school at Harvard University and received a M.A. from Johns Hopkins University. Cathy lives with her husband Giordano in Ridgefield, Connecticut. When she’s not in her kitchen inventing and fermenting, she loves to run, hike, and adventure travel atop their trusty Ducati. Cathy will be making her version of Turkish imam bayildi. Usually saturated with olive oil, making this a less than healthy, fattening dish, this version ditches the oil, roasts peppers and tomatoes to concentrate their flavors, and cooks the stuffed eggplants in a flavorful pepper-tomato sauce. In Turkish it means «the imam fainted», and perhaps that's because this delicious dish overwhelmed him utterly (or maybe all that oil did him in!).