Sauteed Eggplant and Carrots with Cranberries and Crispy Sage

1. 1

   In a large skillet, toast the walnuts over medium heat just until golden and fragrant.

2. 2

   Remove them to a plate.

3. 3

   In the same pan, fry the sage leaves in the olive oil for 4 minutes or until slightly browned.

4. 4

   Remove the leaves to a paper towel to drain.

5. 5

   Into the same pan with the olive oil used for frying the sage, add the carrots with a sprinkle of salt.

6. 6

   Cook for 5 minutes until the carrots are slightly softened, then add the eggplant with more salt and the nutmeg.

7. 7

   Cook for 5-10 more minutes or until the vegetables are cooked to your likingstill with a bit of crunch or completely soft.

8. 8

   Add the walnuts and cranberries to the pan.

9. 9

   Stir to combine, and taste one of the veggies.

10. 10

    Add more salt if youd like.

11. 11

    Serve topped with the crispy sage.

12. 12

    Notes: Add a heap of arugula, some grated Parmesan and cracked pepper to the top of this dish for an instant salad!

* Per serving · 4 servings · Values may vary.