Cooking with Pina's video: Southern Italian Lunch

Pans that I use in the video: https://amzn.to/2pHd80i https://amzn.to/2pEPAZO INGREDIENTS 2 eggplants 1 1/2 tbs olive oil for roasting 3 medium sized cloves of garlic 3 tbs Balsamic vinegar 1/2 tsp salt Hot pepper flakes Fresh mint Eggs Fresh tomato sauce (see previous episode: https://youtu.be/RM4wC78xjpc) Spinach 1 1/2 tbs olive oil 2 cloves of sliced garlics Salt Hot pepper flakes 1-2 avocados - sliced 1 tbs fresh lemon juice Freshly ground black pepper corns Sliced bread for dunking DIRECTIONS Preparing the Eggplant Salad Cut the fresh eggplants into thin slices. Brush the slices with the olive oil. Roast in oven at 375 degrees F for 5 to 6 minutes until they turn brownish. Cool the eggplants and prepare a salad with olive oil, balsamic vinegar, salt, garlic and mint. (fresh basil can be used instead of mint). Toss the salad so that it is well mixed. Let it rest while preparing the rest of the the dish. (This salad can also be made the day before and placed in the refrigerator). Sautéing the Spinach Wash and dry the spinach. In a pot, add olive oil, and add garlic when the oil is heated. Add the spinach, salt, hot pepper flakes and sauté it. Cooking the Eggs in Tomato Sauce Make the marinara sauce as described in my previous episode of Cooking with Pina. Add the eggs to the sauce and cover with a lid. Cook the eggs for 4 minutes - or to your liking. Sliced Avocado Slice the avocado, and add lemon juice and ground black pepper. Prepare the plates with eggs and tomatoes, eggplant salad, spinach, avocados and bread. Enjoy!