Ricotta Toast with Roasted Eggplant, Tomatoes, and Pesto

When I eat this

This is a POTS-safe, low-effort, eat-now meal. I make it when I need food fast but standing for a long time feels bad. It’s filling without being heavy, and it works sitting down.

Ingredients — makes 1 large toast (or 2 smaller)

• 1 thick slice sourdough or country bread

• ⅓–½ cup whole-milk ricotta

• ½ small eggplant, sliced into rounds

• ½ cup cherry tomatoes, halved

• 1–2 tbsp pesto (store-bought is fine)

• Olive oil

• Salt

How to make it

1. Roast the vegetables

   • Toss eggplant and tomatoes with olive oil and salt.

   • Roast at 400°F (205°C) for ~20–25 minutes until soft and browned.

   • You want the eggplant fully cooked, not spongy.

2. Toast the bread

   • Toast until sturdy but not dry. This matters.

3. Assemble

   • Spread ricotta thickly on the toast.

   • Spoon pesto over the ricotta.

   • Top with roasted eggplant and tomatoes.

   • Add a final pinch of salt.

4. Sit down and eat it

   • Preferably with your feet up.