After the sheer abundance of food that invariably accompanies Cafsgiving, I was in the mood for something a little lighter for lunch the next day. I decided to head to the KOVE for some Penne with Baked Eggplant and Tomato Sauce. This was definitely a welcomed alternative to mashed potatoes and pumpkin pie.

The eggplant was cooked well but still retained its texture. The tomato sauce was well-seasoned with rosemary and oregano including visible chunks of tomatoes, which I always appreciate in a tomato sauce. I added some grated Parmesan on top, which really tied the dish together. My one critique is that the pasta was overcooked for my taste, and could have benefited from less cooking time to ensure an “al dente” texture. Overall, this was the perfect dish to counteract my post-Cafsgiving “food-baby.”