I like to eat organic and seasonally, so this is sort of a weird San Francisco seasonal meal. I don't know about anywhere else in the world, but in San Francisco you can still get eggplant, and potatoes are starting to come in. Tonight I roasted 1 eggplant, 2 potatoes, half a red onion, 1 block tofu, and some garlic. Drizzled with olive oil, sprinkled with rosemary & oregano, baked at 400 degrees for 40 minutes. Super tasty!