Tonight's main ingredient was eggplant. I picked it up this weekend at the Farmer's Market for $1, so not only is tonight's meal veggie based but it is also cost effective.
I grilled the sliced eggplant with a little olive oil and pepper in the grill pan. It was pretty quick and I did it ahead of time and let it rest until we were ready to prepare dinner.
When Matt got home from work we decided we needed to head for a run, so we hit the local streets for just over 2 miles. It was a good work out and only one inconsiderate driver tried to hit us. Some people just don't have any respect for runners with the right of way.
After returning from a good run I chopped the eggplant and added some olive tapenade, then put it on a flatbread. It was topped with slices of provolone cheese, then baked to perfection. I baked it at 375* for 15 minutes then broiled it until brown.
Now I must go figure out how to get information off the Garmin. I'm still trying to figure it all out.