Invisible eggplant cake

This is our Zucchini Bread substituting Eggplant.   The color of banana bread without that cloying sticky flavor; not too sweet tasting with a curious after- tang, I bet no one will identify the mystery ingredient and it will be universally loved.   Good plain or with Chocolate Marshmallow Fudge icing (the glossy dark color perhaps hints at the original shiny aubergine peel).

1 eggplant, sliced in half and broiled 10 minutes each side.

 3 cups all purpose flour      
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tablespoon cinnamon
stir together the dry ingredients            

Add

3 eggs
1 cup olive  oil
           2 1/4 cups sugar

Mix.     Scoop the soft broiled eggplant flesh out of the skin and add to the mixture, beating well.
Bake in 325 for 30-50 minutes (I used an oblong glass pan time.)  It will be a gray-brown, banana bread color.

For optional chocolate frosting, I used unsweetened baking chocolate, 4 large marshmallows and 1 can of sweetened condensed milk.  Melt all together on stove top or microwave, mixing until all ingredients are melted and combined and thick and shiny (yum).  Also makes good fudge as it!  I think my daughter will appreciate it, since she no longer eats cake or icing because the butter is too rich; no buttercream here!

The golden warm cake, unfrosted, and frosted!  Ummm more veggies for dessert!