I winged it last night, with amazing results:
Alfredo penne pasta with roasted mushrooms and eggplant.
I sliced the eggplant and mushrooms, then shook them in a bag with extra virgin olive oil, salt, and pepper, then baked @350 for 15 minutes.
I have never had mushrooms that were so good. I even made a second batch of them so I'd have extra mushrooms with today's leftovers.