Eggplant that your kids will even eat

Seriously this is the first time EVER that both the Mr. and my son ate and enjoyed an eggplant dish that I made. To be honest it might be one of the first ones I ever actually liked too! Check it out, we had it with roasted sweet potatoes, steamed cauliflower and the carnivores also had chicken. Pounded boneless skinless breasts, dredged in flour seasoned with thyme, salt, pepper, and garlic powder (yes, I know. I admit it. I use it in this way or in rubs all the time. I know it is crap. I also just love iceberg lettuce, seriously I love it. You can take the girl out of massachusetts etc, etc) and served with a small amount of vermouth/butter/orange pan sauce.

3 Japanese eggplant sliced diagonally 1/2 inch thick

4 cloves minced garlic

2 pinches large grain sea salt

fresh ground pepper

olive oil to coat (lightly, very lightly)

1/4 red bell pepper diced small

Toss everything except the red bell pepper together on a cookie sheet and bake in a 400 degree oven for about 6-7 minutes or until the eggplant starts to get golden brown in places. Flip the pieces carefully so as to try to keep some of them whole, sprinkle the red bell pepper over the other veg, and cook another 6 or 7 minutes watching to be sure it doesn't scorch. When it is cooked through and golden brown, remove it to a serving bowl and gently toss in 1-2 t balsamic vinegar. It was very good on it's own but would also make a very nice pasta dish tossed with whole wheat rigatoni or penne. Even cold the next day the flavor held up. I thought about tossing it in some steamed spinach but was too hungry for lunch - but that would make a nice second dish if there were more left over. FYI the mushroom pate from Sunday is even better today and just delicious on a whole grain rice cake, although it was far more elegant on toasted Italian bread drizzled with olive oil and served with cornichon pickles. Would be especially tasty with a Martini....