Free Kid Friendly Veggie Cookbook And My Eggplant Wagon

This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, the content and opinions expressed here are all my own.



Veggies And My Daughter, Like Oil And Water

I have a picky eater, and her name starts with S. It’s no secret that my second child, is not only a picky eater of all food, but avoids anything with bright colors, i.e. vegetables.

I’ve tried veggie puppet shows, songs and stories. So I was excited to find a new FREE cookbook, by Country Crock, that aims to get kids eating veggies with fun recipes.

Clare Crespo Cookbook
  • Fun recipes like “Hashbrains” and “Broccoli Swamp”
  • Easy Step-by Step instructions
  • Unique Veggie combinations made with delicious Country Crock Spread



Veggie Wagon


My husband and I would eat eggplant everyday if you let us! My kids, not so much. So when I found this “Veggie Wagon,” eggplant recipe in the Clare Crespo Cookbook, I knew I had to make it. I will try anything to get my kids eating eggplant!



Cut top quarter off eggplant lengthwise, leaving stem intact.


Dice the top piece, leaving skin on. Scoop out eggplant from remaining piece, leaving 1/2 inch thick wall of eggplant and dice.


Dice onion, garlic, basil, zucchini and red bell pepper. (Don’t you want to jump in that Country Crock tub!)



Saute onions and garlic with Country Crock, add rest of ingredients, including tomato sauce. Attach zucchini “wheels” to eggplant wagon using toothpicks or skewers. Fill eggplant and eat!



Victory! That’s my daughter reaching for more veggies from the wagon! My kids are requesting it again already. Next time I plan to buy smaller eggplants to make them individual wagons.


When the wagon was empty, I simply cut it up with the wheels, sauteed in a little Country Crock, salt and pepper and ate it up!


Veggie Wagon


  • 1 large eggplant
  • 1 medium zucchini
  • 1/4 cup Country Crock® Spread
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1/2 bell pepper, diced
  • 1/2 cup tomato sauce
  • 1 Tbsp. chopped fresh basil leaves
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 4 toothpicks or skewers


  1. Cut top quarter off eggplant lengthwise, leaving stem intact. Dice this piece (leave skin on). Scoop out eggplant from remaining piece (leaving 1/2-inch thick wall of eggplant), and dice.
  2. Cut four (1/2-inch – thick) slices from zucchini (for “wheels”) and dice remaining zucchini.
  3. Melt Country Crock® Spread in a large nonstick skillet over medium heat. Add onion and garlic and cook until onion is starting to color, about 5 minutes.
  4. Add diced zucchini, bell pepper, and diced eggplant and cook until soft, about 5 to 7 minutes. Add tomato sauce, basil, salt and pepper and cook until liquid evaporates.
  5. Attach zucchini wheels to eggplant using toothpicks or skewers. Fill eggplant with cooked mixture. Depending on size of eggplant you may have a little extra filling.

This tweet is clickable, share the fun recipe!

Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!


  1. So cute! I love the idea of individual wagons as well.

  2. Isra, your pictures look amazing.. I want to chew the screen now..

  3. What a cool creative idea to get you kids really into some healthy eating. I was fortunate, my kids like all veggies except one and that was fresh tomatoes. See you tomorrow, Karren Haller

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