I spent a week in May as a vegetarian just to see how challenging it would be to sustain that sort of diet. Surprisingly, I got through the week and was rather satisfied with most of the meals I had. This was a pasta I made with leftovers. I loved the color of the red cabbage after it faded. I basically sauteed the diced eggplant in olive oil (with a crushed garlic) until tender then quickly sauteed the red cabbage. I tossed in the whole wheat pasta and finished it with some extra virgin olive oil and black pepper.