Tonight I went shopping in my refrigerator.  After preheating the oven to 435 degrees
to roast the butternut squash and golden beets, I decided to go the Mediterranean
route and make ratatouille instead and pair it with whole wheat bow tie pasta with 
soon to be wilted  Swiss chard.  Cooking is a very creative outlet if you let it be.  Use
what you have on hand and embellish when you feel like it with whatever sounds good at
the time.  Remember it is your palate you are pleasing, so cook whatever appeals to
you in the moment.  Then enjoy it.  You won’t be disappointed…

1 large eggplant, peeled, cut in 1/2 inch circles, then diced
3 bell peppers, yellow and orange, cut in large pieces
4 campari  tomatoes, remove stem, cut in half, then into quarters
3 cloves garlic, minced
olive oil, enough to saute vegetables (I never measure, just pour and you will
                                                                             get the hang of it!)
1 pkg. whole wheat bow tie pasta
1 bundle Swiss chard,  remove leaves from stalks, wash and cut into smaller pieces
1 bundle flat leaf parsley, remove leaves and roughly chop
1 cup pecans
2 tsp. salt and 20 grinds fresh pepper
gruyere cheese for grating at table on top of pasta

Bring a pan of water to boil for the pasta and chard, add 1 tbsp. salt, then the pasta
and set timer for six minutes.  When timer rings, add the Swiss chard, cover brieflly
to bring back to a boil and cook an additional 9 minutes.  Remove 1 cup pasta water,
then drain pasta and chard.  While pasta is cooking, begin sauteing vegetables. 
Using a large saute pan, heat to high, add a swirl or two of olive oil, then the
eggplant.  After a few minutes, reduce heat to medium and saute 5-6 minutes,
until eggplant gets soft and has some color.  Season with salt and pepper, then transfer
to a plate.  If you have some red wine, pour a cup in eggplant pan, turn on high heat and
scrape up yummy bits, then turn off heat.  You will use this later in the pasta.  So as not
to have too many pots to clean, I use the pasta pot to saute the bell peppers;  again a
couple of swirls of olive oil over high heat, then reduce to medium and cook 4-5 minutes.
Add the garlic to the bell peppers and saute 1-2 minutes, just until golden.  Add the
pasta and chard, eggplant, tomatoes, pecans, parsley, red wine reduction, pasta
water and season with 2 tsp. salt and fresh ground pepper.  Heat over high and
stir occasionally until hot enough to serve.  Fill your pasta bowl and bring to the
table.  All you need is a generous amount of grated cheese and a good appetite.  Enjoy!