Eggplant Parm Refresh

So what do you do with eggplant parm leftovers? (or any leftovers for that matter...) Add some fresh wonderful and seasonal food and make over a left over! A Costco trip with a few fresh vegetables gave me a few options. I drew from the Mediterranean Chickpea Pasta (click me) recipe with charred tomatoes and turned it into an eggplant parm refresh.

Shopping List:

• Cherry or grape tomatoes
• Half a sweet bell pepper of your liking, chopped
• 1-2 tsp of Freshly Dried Parsley (click me too)
• A serrano pepper optional
• about 6 baby bellas quartered
• Two or three handfuls of fresh baby spinach
• garlic powder
• cayenne pepper
• S&P
• Left overs chopped up

Putting it Together:

1. Heat 1 tablespoon of olive oil. Add tomatoes and a nice sprinkle of salt and pepper. Occasionally turning in the pan, cook for about 4 minutes.

2. Add the sweet bell peppers and parsley.

3. As the sweet bell peppers brighten and soften up add garlic powder, cayenne pepper, and mushrooms.
4. Stirring occasionally for about another 4 minutes
5. Add the eggplant and spinach so it heats through. ( A good trick is to turn the heat on low and put the cover on to make sure the eggplant heats through ). Maybe 4 more minutes.

6. Bon Appetite!! (.. yum.. goey cheese and delicious fresh wonderfulness)