Sauteed Eggplant and Carrots with Cranberries and Crispy Sage

In a large skillet, toast the walnuts over medium heat just until golden and fragrant. Remove them to a plate. In the same pan, fry the sage leaves in the olive oil for 4 minutes or until slightly browned. Remove the leaves to a paper towel to drain.

Into the same pan with the olive oil used for frying the sage, add the carrots with a sprinkle of salt. Cook for 5 minutes until the carrots are slightly softened, then add the eggplant with more salt and the nutmeg. Cook for 5-10 more minutes or until the vegetables are cooked to your liking—still with a bit of crunch or completely soft.

Add the walnuts and cranberries to the pan. Stir to combine, and taste one of the veggies. Add more salt if you’d like. Serve topped with the crispy sage.

Notes: Add a heap of arugula, some grated Parmesan and cracked pepper to the top of this dish for an instant salad!