Half an eggplant roasts into tender pieces that toss with pasta and garlic oil. This is what you cook when you need to use up an eggplant half tonight and want something on the table in forty minutes.

Serves 2. 40 minutes, 10 at the stove.

About 630 calories a serving, 16 g protein, 91 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half eggplant, 3 tablespoons oil, to taste salt, to taste pepper, 3 cloves garlic, 8 ounces pasta, 8 ounces cherry tomatoes.

1. Heat the oven to 425°F [220°C]. Cut the eggplant half into one-inch cubes, toss them with 2 tablespoons of oil, salt and pepper, spread on a baking sheet in one layer, and put them in the oven.30 min
2. Bring a pot of salted water to a boil and cook 8 ounces of pasta according to the package directions. While it cooks, slice 3 garlic cloves thin, halve 8 ounces of cherry tomatoes, and heat 1 tablespoon of oil in a large skillet over medium-low heat.
3. Add the garlic to the skillet and cook gently until golden, about 2 minutes. The eggplant is done when the cubes are golden and tender inside; add them to the skillet with the tomatoes and stir to warm through.3 min
4. Drain the pasta, add it to the skillet, toss everything together, taste, and add salt and pepper as needed.

Note Swap diced zucchini for the eggplant if that's what you have. Leftovers keep in the fridge for two days and are good cold or reheated. Serve with a green salad or crusty bread.

Half a large eggplant becomes tender and sweet when roasted until the skin buckles, then finished with garlicky bread crumbs for texture. This shelf is bare, so we build around what you have and a few pantry staples.

Serves 2. 40 minutes, 10 at the stove.

About 400 calories a serving, 7 g protein, 42 g carbohydrate, 24 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

You need one large half eggplant, 3 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cloves garlic, 1/2 cup bread crumbs, 1 lemon.

1. Heat your oven to 425°F [220°C]. Cut the eggplant half in two lengthwise so you have four pieces, then score the flesh in a crosshatch about 1/4 inch deep. Brush 2 tablespoons of oil over the cut sides, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and lay them skin-side down on a sheet pan.
2. Roast until the flesh is soft and the skin buckles, about 25 minutes.25 min
3. While the eggplant roasts, mince 2 garlic cloves and warm 1 tablespoon of oil in a small pan over medium heat. Stir in 1/2 cup bread crumbs and cook, stirring often, until golden and fragrant, about 4 minutes.4 min
4. When the eggplant is tender, spoon the garlicky bread crumbs over the top of each piece. Squeeze fresh lemon juice from the lemon over everything and serve warm from the pan.

Note Swap the bread crumbs for toasted nuts if you have them. Leftovers keep three days and reheat gently; serve at room temperature with a grain or salad to stretch it further.

Three small eggplants halved, brushed with oil, and roasted until soft and golden, then finished with garlic, tomato, and a squeeze of lemon. This is the simplest way to cook them when the fridge holds little else, and they go sweet and mellow in the heat.

Serves 2. 35 minutes, 8 at the stove.

About 520 calories a serving, 15 g protein, 76 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 small, halved eggplant, 3 tablespoons oil, to taste salt, to taste pepper, 3 cloves, sliced garlic, one 14-ounce can canned tomatoes.

1. Heat the oven to 400°F (200°C). Arrange the three halved eggplants cut side up on a baking sheet, brush the cut surfaces with 3 tablespoons of oil, and season with salt and pepper. Roast until the flesh is very soft and the edges turn golden, about 25 to 28 minutes.27 min
2. While the eggplants roast, warm a small skillet over medium heat. Add the 3 sliced garlic cloves and cook until fragrant, about 1 minute, then add the canned tomatoes, crushing them by hand as you pour them in.
3. Simmer the tomato sauce until it thickens, about 5 minutes, stirring occasionally. Season with salt and pepper to taste.5 min
4. Spoon the warm tomato sauce over the roasted eggplants and serve at once.

Note Swap the tomato for a spoon of tahini thinned with lemon water if you have it. Leftovers keep three days in an airtight container and are good at room temperature. Serve with rice or torn bread to catch the sauce.