This is my favorite blend of soul food ingredients that came together accidentally in a soup and now continues to flavor so many dishes in my kitchen. Because I live in Chicago, frozen okra and greens make it easy to put together all year.

SKINNY SOUL
Roast Eggplant, Greens and Okra

SKINNY SOUL

Roast Eggplant, Greens and Okra

1 package (16 ounces) frozen chopped turnip, mustard or collard greens

1 package (20 ounces ) frozen okra slices or 1 1/2 pounds fresh, trimmed okra

1 large eggplant, unpeeled, trimmed, cut into  1 1/2-inch chunk

1 large yellow onion, trimmed, cut into thin slices or cut into wedges

1 package (6 to 8 ounces) sliced mushrooms, or to taste

1 can (28 ounces) crushed tomatoes, or 3 large vine-ripened tomatoes, cored, chopped

1/2 teaspoon sea salt

Freshly ground pepper, to taste

Heat oven to 425 degrees; cover 2 large baking sheets with foil. Place half the frozen okra and greens on one of the pans; repeat with the second pan.

Top each sheet evenly with eggplant, onion and mushrooms; add tomatoes. Toss with your hands or use a wooden spoon to blend.

Place on top and bottom oven racks. Bake, checking and stirring with a wooden spoon every 15 minutes, until vegetables are tender and beginning to brown, about 35 to 40 minutes.

Remove from oven. Let sit about 15 minutes before adding to recipe or refrigerating for later use.