fazool-inspired charred eggplant pasta
it doesn't get much better
Happy Sunday and welcome back to dinner, sorted. Let’s get your dinner, sorted.
Thank you so much for all the kind birthday wishes this week. You really know how to make a girl feel special ❤️
I missed this week’s mid-week sorted, I figured you’d forgive me since it was my birthday week. But with that I’ve got a LOT to share and Substack has a word limit so I’m gonna get straight to it!
giveaway winners
our paid subscriber winner for this week’s $100 GC is: Jen Anton
and our winner for this week’s free 6-month subscription is: Sarah Transier
good luck to everyone for next week’s draw! 🤞 🤞
recipes from this week
holiday apps that slap series
red wine poached pear crostini
mortadella pigs in a blanket with creamy italian dip (this one is for paid subscribers)
dill pickle dip cups
and so excited for the other ones to come!!
dill pickle pizza with some hot tips on how to make better pizza at home
this week’s dinner, sorted: fazool-inspired charred eggplant pasta
I’ve been loving rosemary oil on pizza lately so that’s what got the ball rolling with this one, I wanted a stewy tomato sauce with rosemary. What else goes with rosemary?? Eggplant! And while I’m not always the biggest fan due to the texture, when it’s prepped like this it’s essentially just thickening up your sauce and giving you the charred eggplant flavor, without the mushy bites.
This sauce tastes like it’s been cooking for hours when in reality it’s ready in about 45 minutes. The pasta cooks right in the sauce for one less pot for you to clean/one less step. And it’s one of those dishes that sneaks in a whole bunch of veggies with your diners none the wiser 😜