Clean out the fridge day

Sliced three thin eggplants diagonally in half inch slices, brushed with olive oil, broiled each side 5-7min. Tossed on jar garlic, balsamic, shredded parmesan, returned to hot oven until cheese melted. Topped with shredded basil. Salt to taste. Sneak feta onto my plate. NOM.

Have some roasted broccoli up next. Corn on the cob. Leftover enchiladas and roast chicken.

Tomorrow I'll roast some more eggplant and peppers. Eat the eggplant with a korean dressing. Eat the peppers (and hey, onions & garlic) over spinach. Maybe more eggplant, too.

There's a considerable amount of compost, too. *sigh*