Directions

1. Preheat oven to 400F. Brush eggplant with 2 tbsp. of olive oil and sprinkle with 1/4 tsp each of salt and pepper. Bake for 20 minutes on parchment lined baking tray. Remove and lay to one side for later.
2. Meanwhile, in a large pot on the stove top on medium low, heat 1 tbsp. of olive oil and add 11oz package of baby spinach. Season with 1/4 tsp of nutmeg and 1/8 tsp each of salt and pepper. Cook until just wilted, about 3-5 minutes. Remove and put in colander to drain any excess liquid.
3. In same empty pot add 1 tbsp. of unsalted butter and 1 tbsp. of olive oil. Once butter has liquefied, add mushrooms and 1/8 tsp each of salt and pepper. Cook for 10-12 minutes until mushrooms are sautéed and some of the moisture is gone. Remove for later use.