Roasted Potatoes and Eggplant with Sun-Dried Tomato Salsina

Buttery Yukon potatoes go nicely with rich roasted eggplant and a sundried tomato sauce. If Yukon potatoes are not available, red-skinned potatoes can be substituted.

You can make the preparation very easy for yourself: Either roast the eggplant the day before or roast it at the same time that you roast the potatoes, which should be about 2 hours before serving. That way you can hold the roasted vegetables at room temperature, no refrigeration needed, which is unquestionably the best option when it comes to maintaining flavor and texture.