Fettuccine with baby eggplant, zucchini in diced tomato sauce

I just love pasta. I could have it every day. As I was shopping through the grocery store the other day, I thought I'd buy some fettuccine and come up with a recipe to use it. I got tired of the same spaghetti and meat sauce dish. I know I have experimented with Shrimp and Artichoke Hearts with Gluten Free Pasta, Pasta with chicken sausage and butternut squash, or my Eggplant and Penne with Bechamel Sauce - Greek Style, but I needed something different and something quick. I already had the baby eggplant and the zucchini in my fridge, so I came back from the grocery store and since it was time for dinner, I began preparing this dish. It was easy, fast, and within an hour I had dinner on the table. My husband and I loved it. For some reason the fettuccine gave it a different texture/flavor if you will, than the same ordinary spaghetti. So go ahead make it for yourselves. You will enjoy every bit of it. (PS--this is also a nice dish for Lent).

Ingredients (Makes 4 servings – appr. 12oz ea)
8 oz. Fettuccine Noodles
4 oz. baby eggplant
8 oz. zucchini
2 tbsp. olive oil
1/2 cup diced onion
1/2 tsp. chopped garlic
2 tbsp. tomato sauce
14 1/2 oz. diced tomatoes
1/2 cup water
1/2 cup chopped parsley
1/2 tsp. salt
1/2 tsp. pepper

Directions
Cook the fettuccine according to the package directions.

Wash and dice the eggplant and the zucchini (please note that the weight is with the vegetables whole not diced). Dice the onion, chop the garlic and the parsley. Set aside.

In a large saute pan, saute the diced onion and garlic. Add the diced vegetables, the diced tomatoes and tomato sauce, the water and the chopped parsley. Add the salt and pepper. Lower the heat and simmer for about 15-20 minutes till the vegetables are tender but not mushy (they will also cook more when you add the fettuccine noodles. When the pasta is ready drain it and add the pasta to the vegetable sauce. Toss well, sprinkle with pecorino romano cheese and serve. An easy dish that only takes 45 minutes to make. Enjoy!

Nutrition Facts
Serving Size 11.027 oz (312.6g)
Amount Per Serving
Calories 190
Calories from Fat 71
Total Fat 7.9g
Saturated Fat 1.1g
Cholesterol 0mg
Sodium 348mg
Potassium 550mg
Total Carbohydrates 26.9g
Dietary Fiber 3.6g
Sugars 5.5g
Protein 5.2g

Melitzanosalata-Roasted Eggplant Spread

Roasted eggplant in the oven, then peeled and smashed into a spread.
This is an excellent appetizer for dinner parties but it’s also great to have as a side salad during Lent. My mother used to put sliced tomatoes in this dish and we would have it as a salad. The roasted process can also be done in the bbq. Enjoy!

Ingredients (Makes 14 servings appr. 3 oz each or 2.5 tbsp.)
2 eggplants
2 tbsp. chopped shallots
2 tbsp. extra virgin olive oil
2 tbsp. chopped parsley
1/4 tsp. salt
1/2 tsp. crushed garlic

Directions

Wash and pat dry the eggplants. Prick with the fork and place on a cookie sheet lined with foil. Roast in a 425° F oven for one hour till soft and looks shriveled up. Let them cool. Peel the eggplants and place in a dish. Smash them with a fork. Add the shallots, parsley, 1 ½ tbsp. extra virgin olive oil, salt and crushed garlic. Blend together. Drizzle with the remaining extra virgin olive oil. Serve with pita bread or crackers.

Nutrition Facts
Serving Size 2.917 oz (82.7g)
Amount Per Serving
Calories 38
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 45mg
Potassium 187mg
Total Carbohydrates 4.9g
Dietary Fiber 2.8g

The eggplant out of the oven

The eggplant peeled.  Cut off the stem before smashing

The final product.  Enjoy!

Chocolate Orange Swirl Cake

This is an easy and tasty coffee cake that you can make in an afternoon. It's also a nice after school snack for kids coming home from school. My mother used to make this cake not only on special occasions but to have as an everyday snack, with an afternoon coffee or even later in the evening. What can go wrong with a bit of chocolate anyway. Enjoy!

Ingredients (Makes 30 servings appr. 1.5 oz each)
2 ¾ cups flour
3 ½ tsp. baking powder
½ tsp. salt
2/3 cup canola oil
2 cups sugar
1 ½ tsp. vanilla
1 tbsp. orange rind
3 eggs
1 cup skim milk
2 tbsp. cocoa powder

Directions
Sift together the flour the baking powder and the salt. Set aside.
In a bowl beat together the canola oil, sugar and vanilla till blended. Add the eggs one at a time and beat well after each addition.
Add the dry ingredients alternately with the skim milk. Mix well.
Preheat oven at 350° F.
Butter and flour a Bundt cake pan.
Separate 1 cup of the cake batter in another bowl. Add the cocoa powder and mix well together. That's for the swirl of the cake.
Pour half of the yellow batter in the greased and floured Bundt pan. Pour the chocolate batter over it. Don't swirl it just let it take its own shape. Pour the rest of the yellow batter over the chocolate batter. Bake at 350° F oven for one hour and 15 minutes, or until a toothpick inserted comes out clean.

Nutrition Facts
Serving Size 1.534 oz (43.5g)
Amount Per Serving
Calories 146
Calories from Fat 49
Total Fat 5.4g
Saturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 16mg
Sodium 50mg
Potassium 99mg
Total Carbohydrates 23.1g
Dietary Fiber 0.5g
Sugars 13.8g
Protein 2.1g