So on Monday my wife made cumin-roasted carrots, sauteed spinach and baby kale, and roasted eggplants. We ate almost everything, but there were some eggplants left over, so last night she turned them into a gremolata pasta sauce with sauteed mushrooms and frozen artichokes, which we had over linguine. Guh-lorious. I put some of the leftover sauce in an eggplant skin for lunch and placed it on some rosemary parmesan crisps. Plus she made Smitten Kitchen’s Broccoli Steaks, but those were so amazing that we devoured them in seconds flat and there was none left for the bento.