3 Tbsp olive oil
1 large eggplant peeled & cut into 1/2” cubes
2 2”-diameter potatoes cut into 1/4” cubes
salt / pepper
1/2 cup frozen peas
5 oz baby spinach
1/2 cup water
1 tsp miso
1 tsp veg bouillon
2 beaten eggs
4 oz ricotta cheese
1/3 cup chopped pecans
1/8 cup panko
1/3 cup grated pecorino
saute eggplant / potato seasoned w/ salt / pepper
on med-high heat until cooked thru
warm water w/ miso / bouillon 60s in microwave
add to veg & allow to boil a few seconds
stir in peas / spinach until spinach wilts
pour cooked veg into big bowl
slowly stir in eggs / ricotta
pour into 8” square or pie pan
top w/ pecans, then panko, then pecorino
bake 30 min @ 375°
