1 inch small eggplant, peeled, sliced into ½ inch rounds, and quartered
1 clove garlic, minced
2 tablespoons olive oil
Salt to taste
1/2 teaspoon crushed red pepper flakes
3 cups fresh spinach
Preheat oven to 425 degrees.
In a medium bowl, toss eggplant, onion, garlic, and peppers with olive oil.
Arrange vegetables in a single layer on a baking sheet. Sprinkle with salt and crushed red pepper flakes.