I apologize for so many dinner entries, just unable to form any thoughts that make sense other than GLITTER RULES!!
So tonight is roasted cubed sweet potatoes, jarred pasta sauce layed with eggplant and fresh mozzarella cheese, the salad is coated in that nummy rich dressing I made from my new favorite cookbook from Nigel Slater – Appetite.
You can put this in the oven at the same time since it cooks at the same rate.
Roasted Sweet Potato Cubes
1 large sweet potato
Freshly cracked black pepper
2-3 tbsp extra virgin olive oil
Turn the oven on to 450°
You can keep the skin on (I always do) or peel it for the sweet potato, just cut it in half, then slice it into strips and cut into large cubes. Toss with olive oil, salt, and pepper. Put into a roasting dish and into the oven until the tops are brown and you can easily cut through with a spoon.
Eggplant Tomato Cheesy Goodness
1 Jar premade pasta sauce
1 large eggplant
1 medium size ball of fresh mozzarella
Pour about 1/2 cup of the sauce into the bottom of your dish. Slice the eggplant into ¼ – ½ rounds. Layer some eggplant rounds and mozzarella chunks, then cover with more sauce, and keep layering ending with cheese on top. Bake until brown and bubbly on top.