Mediterranean Veggie Delight

1Preheat the oven to 400°F (200°C).

2Peel and dice the sweet potato (1 large) into small cubes. Cut the eggplant (1) into slices. Dice the onion (1) and mince the garlic (4 cloves) cloves.

3Place the sweet potato (1 large) cubes on a baking sheet, drizzle with oil, sprinkle with salt and pepper, and roast in the oven for 20 minutes or until tender and lightly browned.

4In a large pan, heat some oil over medium heat. Add the diced onion (1) and minced garlic (4 cloves), and sauté until fragrant and translucent.

5Add the eggplant (1) slices to the pan and cook until they are soft and slightly browned.

6Pour in the tomato sauce (2 cups) and let it simmer for 5 minutes, allowing the flavors to meld together.

7Meanwhile, cook the pasta (2 cups) according to package instructions in a separate pot.

8If using couscous or lentils (1 cup), prepare them according to package instructions in a separate pot.

9Once the sweet potatoes are roasted, add them to the pan with the tomato sauce (2 cups) and vegetables.

10Season the mixture with salt and pepper to taste, and stir well to combine all the ingredients.

11Serve the Mediterranean Veggie Delight over the cooked pasta (2 cups) or couscous/lentils. Enjoy!