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This looks great! It will appear in this week's meal plan somewhere, I know. My meal planning is rather flexible and depends what looks good or is on sale when I shop -- this idea fits right in with my style.

I'm with you on roasting eggplant -- that's the only way I do it now. For dishes that require cooking the eggplant along with a sauce, I've found that roasting the eggplant to about two-thirds done then finishing in the sauce works just fine.

Bechamel is truly the great bringer-together of whatever one has on hand. Last night we had a version of this with leftover kasha as the bulk of the grain -- it was quite good but I think I prefer the fluffier texture of quinoa and rice.

The vegetables look so inviting in your picture I'm sure it's what's dinner tonight. Thanks for the idea.

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