Eggplant Pasta and Cuppa Cuppa Cake

28 Jul

…I know, weird title, but both were quite excellent dishes that I’m super glad I tried. Sarah, try the cake. It’ll knock your socks off.

Here’s the original recipe for the pasta…

…and here’s the original recipe for the cake.

PASTA

  • 1 Medium eggplant, cubed
  • 1 pound rotini pasta
  • Kosher salt
  • 2 Tbs butter
  • 2 Tbs EVOO
  • 1 small package baby portabella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 Tbs lemon juice (fresh if you have it)
  • 1-28 oz. can crushed tomatoes
  • Fresh black pepper
  • Parmigiano-reggiano

Start by chopping up your eggplant. This was my first time working with the vegetable (although I’ve eaten it before), and I found it rather… odd. Texturally, it’s a little like apples, but it tends to soak up all the flavors you put on it. It’s interesting, certainly enough.

Then put it (in sections) onto a plate with a paper towel underneath it into the microwave for about 2 or 2 and a half minutes. While you’re doing this, start boiling your water (with roughly 3 tsb of the Kosher salt) for your pasta. When it’s done, drain and set aside.

When all your eggplant has been microwaved, melt your butter and add your EVOO to a skillet. When the butter starts to brown, add the eggplant and mushrooms and cook for about 6 minutes, or until your veggies start to brown.

Then add your garlic, thyme, marjoram, lemon juice, and tomatoes. Let that get acquainted for about 5 minutes, and pepper to taste. Serve over pasta and garnish with parm.

Pardon the blurriness.

Happy eating!

But oh, wait- we aren’t done yet! We still have cake to contend with! Just a heads up, this cake takes about 45 minutes to bake, so don’t be like me and wait until the last minute to throw it into the oven. You will regret it, because then you have to wait till it’s done to enjoy its simple goodness.

CAKE

  • 1 cup All Purpose Flour
  • 1 cup sugar (less if you don’t have a sweet tooth)
  • 1/2 tsp baking powder
  • 1- 14 oz. can fruit cocktail
  • 1 tsp lemon extract

This is super complicated, I promise.

Throw all of your ingredients into a bowl, stir to combine (don’t beat the heck out of it), pour into a greased baking dish, and put it in the oven for 45 minutes.

Told you it was complicated!

Anyway, you can serve this with UNSWEETENED whipped cream or vanilla ice cream- either would be delicious.

Now, happy eating! For real this time!

 

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