Spinach, Tomato, and Eggplant, Oh My!

Sometimes simplicity is best. I had an eggplant from the farmer's market on Tuesday that I hadn't used yet, and I'm determined to not let my produce go bad. (On a slightly unrelated note, I have a bag in my freezer where I'm collecting vegetable scraps and veggies slightly past their prime so that when winter arrives in 2 weeks-this is Wisconsin, remember-I can make a big ol' pot of vegetable stock. Just this morning I threw some wilted scallions and mushrooms in there.) Eggplant isn't really a stock vegetable, and I didn't feel like taking the time to find a recipe, so I decided to just slice it up and roast it. The only ingredients: eggplant and freshly ground black pepper. The results:
Perfectly roasted eggplant. It took less than 5 minutes to prep the eggplant, which I threw in the oven (on an unknown temperature, because our gas oven has no temperature dial) and checked on it periodically. I enjoyed this on a whole wheat pita with hummus, tomato slices, and spinach. I ate my sandwich before I could take a picture. More proof that it's neither difficult nor time-consuming to eat delicious, healthy food.