Throughout the day my mind will wander to what I will be cooking for dinner, and I must say I hadn't intended on being so creative. But when I opened the fridge I was reminded of the Eggplant & Swiss Chard that needed to be prepared. So I started by Sautéing them in Olive Oil...
Cooked a bit of Polenta with lots of ParmesanReggiano
While Polenta was cooking I added 1 Can of Diced Tomatoes and Garlic to the Eggplant & Chard and let it simmer.
After covering the polenta with the warm winter vegetables, I topped with more Parmesan Reggiano.
Not only was it beautiful & colorful, it was quite delicious!