Secret Ingredient

Just a quick note, like dinner: Lunch was late and mediocre, consumed at Subway after a movie downtown with the kids. We waited nearly a half hour to have our order taken -- the poor schmuck was alone behind the counter and there were eight people ahead of us. Then there were no small drink cups left so I would have had to order medium drinks, which I didn't want to do. Skipped the drinks altogether, skinflint that I am.

Dinner was simple, simple, simple. I defrosted an eggplant ratatoulle that I had frozen on Jan. 2 (guess that's what I made the day after New Year's!) and whipped it up in the blender with a little extra tomato sauce and red wine, then heated it through. Boiled up some squiggly pasta, some Italian brand I get at Costco, pretty good for dry pasta. To go with, a stir-fry of snap peas and Chinese broccoli with a little soy sauce. Younger son protested mightily when told what was on the menu ("I only like spaghetti!") but both ate several servings (they were not told the secret ingredient of the sauce, and both liked it though they normally won't touch eggplant).

Debacle of the day: baking a cake for older son's birthday tomorrow. Did my dry ingredient mis-en-place several days ago, but apparently all my mises weren't placed. Mixed it up this morning in between flipping pancakes (chocolate chip) for sons and friend sleeping over. Thought it was weird that the batter was so stiff. (It's the receipe for chocolate cake off the Hershey's cocoa package, the one that calls for boiling water at the end). Oh well, maybe I didn't remember how stiff it was before I put in the water… Went on with it. It seemed a little low-volume. Baked it. Seemed not to rise. Did I forget baking powder? Hmmm. Let it cool all afternoon while we were at the movies. Went to frost it at 3:30. Evened out one of the layers and tasted the scrap. BLECH!!!

Forgot the sugar.

Betty Crocker to the rescue.

SECRET INGREDIENT PASTA SAUCE

1/2 jar favorite tomato sauce
1/2 the leftover ratatouille from recipe below
Optional other vegetables

Blend in blender for a minute or two. Don't be alarmed at the orange color. Heat through and serve over pasta with grated cheese.


EGGPLANT RATATOUILLE

1 jar favorite tomato sauce
1 large eggplant, cubed
1 onion, diced (optional)
seasonings (basil, oregano, pepper)

Sautee eggplant in large saucepan with olive oil, stirring constantly, for about 5 minutes. Add onion if using. When eggplant begins to soften, add sauce and simmer about 45 minutes, until eggplant is very soft, stirring occasionally.