Cubed a large red potato, the rest of our eggplant, and the baby turnips. Added half a red onion and tossed this with olive oil, rosemary, smoked paprika, salt & pepper. Spread this out on a baking sheet and roasted at 400 for about 40 minutes. Could have done it for less time; the eggplant got pretty done!
On a separate pan, I roasted two chopped tomatoes (thought about using some of the roasted tomato sauce I made and froze, but our tomatoes from this week were already starting to get bad spots) and a can of chickpeas, drained and rinsed.
Combined these two and topped with feta cheese. Would have been nice with some fresh basil, but that died over the weekend. A little more sauciness would have been good, but the taste was nice and this was super easy...oven does all the work.
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