Have I mentioned that I love eggplant in any way, shape, or form? We started with what I call a grilled eggplant “sandwich.” Between the eggplant slices were roasted red pepper (from a jar), grilled red onion, and goat cheese.
Asparagus is another of my favorite vegetables, and they are in season. So, for the main course, I put together penne with leeks and asparagus, the latter cut into small pieces on the diagonal to mimic the quill shape of the pasta. The chopped leeks were sautéed in butter to which I added white wine and heavy cream to make a sauce.