In a large skillet, toast the walnuts over medium heat until golden and fragrant. Remove to a plate. In the same pan, fry the sage leaves for 4 minutes in the olive oil until slightly browned. Remove the leaves to a paper towel to drain.

To the same pan with the olive oil used in frying the sage, add the carrots with a sprinkle of salt. Cook for 5 minutes until the carrots are slightly softened, then add the eggplant with more salt and the nutmeg. Cook for 5-10 more minutes until the vegetables are cooked to your liking - still with a bit of crunch or completely soft.

Add the walnuts and cranberries to the pan. Stir to combine, and taste one of the veggies. Add more salt if you'd like. Serve topped with the crispy sage.