The caponata from here (a friend recently got Giada de Laurentiis’s cookbook and it was a worthwhile investment in terms of deliciousness) – ingredients I didn’t have on hand (capers, celery) + a bed of arugula with a little olive oil and some crumbled feta = lunch.
The next day I made the leftover caponata into toasted sandwiches with cheese and it was even better. So it’s a pretty good investment of the time it takes to saute all that stuff, especially if you are like me and derive a somewhat unhealthy pleasure from reducing an entire eggplant into little squishy cubes.
