Leftover Pomegranate Reduction and Eggplant over Whipped Potatoes, Grilled Brussels Sprouts

We had leftovers from dinner on Saturday at Sage Vegetarian Restaurant in Chapel Hill - tempeh (which they didn't put enough of, and none was left) in a pomegranate reduction and eggplant dish. I made some whipped potatoes to serve with the leftovers and grilled Brussels sprouts with onions, including some Colgin Liquid Smoke that I added when I seasoned the sprouts. I also grilled some corn and added salt and vegan "ghee" made by clarifying Earth Balance.