Gnocchi for those Sunday blues due to the upcoming Monday, thanks to my trusty Joy of Cooking.
Just chop up some eggplant, red peppers, onion, and garlic, roast them off, and puree in a food processor (or strong blender) with some tomato paste. Roasting takes some time (about 45 min.) but it is worth it with the intensified, caramelized flavors you get from the veggies.
Light and chewy inside, crunchy golden on the outside, these scones make a lovely breakfast and are surprisingly easy to make.