Periodically, I get emails that start like this. It happens when she cooks something that isn’t part of her Cooking Club. On this occasion, my sister made dinner for her new roommate and another friend. I have really no other information than the friend (a female) proposed marriage afterwards, and the roommate affirmed that he had made the right choice to move in with her.
Eggplant and Zucchini Pasta
By Marlo Paventi
- 6 large cloves of garlic, peeled
- 1 medium yellow onion, peeled and chopped
- 1-2 tbsp. olive oil
- half a large eggplant, cubed
- 1 medium zucchini
- 1 large can of diced tomatos
- Handful of fresh basil, chopped
- 1 lb. pasta (reserve 1-2 cups pasta water)
Brown onions and garlic in olive oil, add zucchini and eggplant and saute until golden. Add diced tomatoes and juice and allow some of the juice to evaporate. Add basil, salt and red pepper and let simmer for 15 minutes.
In the meantime, cook your pasta in boiling salted water per the directions on the box. Towards the end of the pasta’s cooking, scoop one cup of water from the pasta and add to the sauce. Let the veggies simmer for about 5 to 8 more minutes. Drain your pasta and add to a serving bowl. When sauce is well simmered, pour over pasta and “mix the shit together for a fucking delicious good time.” (My sister has an amazing grasp of the English language. Sigh.)
Marlo says that she got this recipe from the Internet but, naturally, does not remember where. So this should be credited but is not.
- 6 tbsp. unsalted butter
- 1 1/4 cup Bisquick or other baking mix
- 1/2 cup sugar
- 2/3 cup milk
- 3 cups fresh blueberries
Preheat your oven to 350 degrees.
Melt butter and pour into a 8×8 baking dish. In a bowl, whisk together Bisquick, sugar and milk. Pour into the baking pan. Top with the blueberries and use a wooden spoon to spread out evenly. Bake 42 minutes, or until brown and bubbly.