Food for Shabbat

[magid]

I'm almost out of oil, and for a while I procrastinated on starting the cooking because of it (I should really go get more before starting to cook, right?). I finally got myself to start anyway, approaching it as a use-what-you-have challenge. Oh, and the idea of the sandwiches popped into my mind and I couldn't shake it loose, so I went with it. Note to self: buy more eggplants next time; I've already tasted a few more slices because they tasted so wonderful to me.

• baked sweet potato
  
• carrots baked in a covered casserole with chopped dried Kalmyrna figs, fresh lavender leaves, some local honey, bits of ginger left over from making booze (read: somewhat sugared and somewhat alcoholic), and a small splash of lemon juice
  
• baked sandwiches: torpedo-shaped rolls (commercial, so needing toasting before using) layered with slices of roasted eggplant, (red peppers, onions, and green and black olives sauteed together), ricotta, mozzarella, and a bit of Parmesan
  
• green salad: romaine with boiled cubes of potato, bits of pickled garlic scapes, and shavings of Parmesan