A quick, toss-together meal last night of sauteed eggplant, garlic, red bell pepper and yellow onion along with some fresh herbs (basil, oregano, and parsley) tossed with penne pasta and finished with a little white wine and fat-free half and half–yes, I know, not the best thing in the world, but it seems to work pretty well in small quantities. Topped with a bit of quality Parmesan cheese. Would have been better to have used bacon drippings instead of the olive oil and finished with a healthy toss of chopped crispy bacon, but I’m trying to be a little healthier.