I cubed the eggplant with skins on and sauteed in a splash of olive oil.
Some garlic, salt and pepper. This cook's little black dress.
Then wilt in the spinach that can also turn quicker than used if I am not careful. Spinach can be a classic cardigan - always in style. When my sons were young and curious about what they were eating, I made a spinach and rice soup but told them the greens were "soup vegetable" to prevent them from forming a bias.
I dice a tomato that I add after the mixture is removed from the heat.
Drain the pasta and stir everything together with another drizzle of olive oil. Looking back, I could have added some onion and a splash of balsamic. However, it was still fabulous.
I was the only one who ate this amazing dish. I brought left-overs to work the next day for lunch. The Mr. had the same pasta for dinner but with jarred sauce. I certainly feel mine was the better choice. Sometimes even foodies make mistakes, in the same way celebrities are shown in magazines with the caption, "What was she thinking?" or innocent pedestrians with a black rectangular bar over their eyes while wearing an outrageous garment. Sometimes we are simply Fed Well.