Too Much Roasted Eggplant

The roasted eggplant with onions I mentioned a few posts ago with whole grain crackers made a satisfying and easy to transport lunch, so last weekend, I made another large batch. Not wanting to run out midweek, I overdid it and made too much, and I didn't refrigerate it the first night--I'd started it at a high temperature before leaving for an evening of TV and Chinese takeout with Sydney, and turned off the oven without opening it to let it keep cooking after I left, then forgot about it until morning--so I wasn't sure it would keep through the long weekend.

Saturday I ate it mixed with spaghetti, chopped tomato, torn leaves of basil, shredded asiago cheese, and a little more olive oil.

Then today I cooked what was left with the remains of a tube of tomato paste that burst so I thought I'd better use it up, half a jalapeno pepper, chopped, (it was rotting; I used the half that hadn't yet), brown rice, and water enough to cook the rice. Then I mixed in sliced toasted almonds. It isn't very exciting, but it's three days worth of lunch, packed already. I don't think I have ever yet succeeded in making myself lunches to take to school eight days in a row :-)