Made a quick home-made tomato sauce with some tomatoes. Sliced eggplant and baked in oven.

With a drizzle of a little olive oil and sprinkle of salt and black pepper, eggplant was ready for my fresh home-made sauce, feta cheese and fresh garnish of parsley.

Paired same with slices of crusty five-grain baguette, toasted in oven and rubbed with garlic. Topped them with left-over kale and broccoli pesto and fresh sliced tomatoes.

All I needed was a refreshing serving of Pinot Grigio to complete my dishes which I happened to have some left-over on hand. The light and sweet wine married well with my dishes. I was over-the-moon happy.