The grilled eggplant slices were brushed with mustard, then layered with wilted kale, walnuts, and sun-dried tomatoes.
The morel mushrooms were cut into rings and sauteed in olive oil with a splash of tamari at the end to kick up the umami.
Peel the carrots, and put them into a sauce pan large enough to hold all of them in a single layer. Add water about half way up the side of the carrots. Add 1 tbs. of soy margarine. Bring to a boil and cover loosely. Cook until the water completely evaporates and only a little soy margarine is left on the bottom of the pan. In a 350F oven, place the carrots and whatever soy margarine is left (you can also add an additional 1 tsp. soy margarine if it looks like it needs a little more), into a gratin dish, add salt and pepper to taste, and braise for 15-20 minutes.