All of the obligations of returning to work after vacation caught up with me this week and I had lots of good intentions for cooking but few of them were carried through with the intent I had planned. Before the weather got to incredibly hot temperatures, I sliced up an eggplant and baked it in the oven intending to make Rollotini or maybe a pasta-less lasagna. Between back to school night and other various meetings , it didn't happen. Not wanting the eggplant to go to waste, I made this mixture of eggplant, red peppers and ricotta cheese (and a sprinkle of shredded non-local parmesan.)
I had made some Sweet corn and squash soup that I was too lazy to strain but it tasted wonderfully. I topped it with a few fresh cherry tomatoes for color.
Maybe not the most beautiful meal but it was certainly tasty.