I’m a devotee of the simple, quick to plate meal. But every once in a (long, long) while I decide to step up my cooking game. This dish is one of those long whiles. Oven roasted tomatoes sprinkled with balsamic vinegar, stuffed with basil amaranth, topped with baked eggplant slices, soy mozzarella cheese, and an extra dollop of pesto all on a bed of greens. Hmmm, maybe those whiles should become a wee bit shorter?