• Vegetable or other neutral oil, for the pan • 1 pound eggplant, peeled and cut into 1-inch cubes • 10 ounces bittersweet chocolate, broken or chopped into pieces • 2/3 cup wildflower honey • 1/3 cup
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Tucked inside Claudia Roden’s The Food of Spain (a massive tome that encompasses the country’s regional cuisines) is a recipe for Baked Rice with Chickpeas and Currants (Arroz al Horno con Pasas y Garbanzos).
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Ingredients Cake 3 medium zucchini (about 14 ounces) • 1 cup neutral oil • 2 cups raw sugar • 4 eggs • 1¾ cups whole wheat flour • 1/4 cup good-quality cocoa • 4 teaspoon pumpkin spice • 2 teaspoon vanilla
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