FEATURED RECIPES

CAPONATA BABAGANOUSH

ITALIAN BABAGANOUSH

CAPONATA BABAGANOUSH

Roasted eggplant and Betty Crocker Bac-os combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive!

Makes 3-1/2 cups

Preheat oven to 400 degrees

3 ripe eggplant; cut off top, prick with long fork in several places, place on a rack over a baking sheet in 400 degree oven

Bake 1 hour, then check for doneness – should be fork-tender throughout, if not, then turn eggplant over, prick a few more places with fork and cook 30 minutes longer. Remove from oven and let sit till warm enough to handle.

Mushroom – Wine Puree:

8 oz. white button mushrooms, washed and coarsely cut

1/2 c. dry red wine

1/3 c. chunks of sweet onion

4-6 fresh garlic cloves

1 t. salt

freshly ground black pepper to taste

Combine all ingredients in food processor. Process till smooth. Transfer to an extra-large skillet, heated over medium heat with 4 Tablespoons extra virgin olive oil. Cook about 20 minutes at a short boil, stirring often.

Remove skins from roasted eggplant, placing meats into food processor. Add 2 t. salt, then process till as smooth as you can get it.

Add eggplant to skillet with mushroom red wine mixture. Stir to incorporate.

Add to skillet:

2 T. BAC~OS by Betty Crocker or other soy bacon bits

2 t. sugar

2 t. garlic powder

1 t. dried mint

1 t. ground fennel seed

2 t. ground coriander

1/4 t. ground allspice

1/4 t. red cayenne pepper

Stir well, keeping on medium or medium-low heat for 1 hour, uncovered, stirring every 10 minutes or so. We’re reducing the mixture to a paste.

Toast 2 Tablespoons white sesame seed by placing in a dry skillet over low heat, shaking skillet till seeds turn light golden brown. Pour immediately into eggplant mixture, stirring to evenly disperse.

Add to skillet:

12 oz. can tomato paste

2 T. Gia Russa Balsamic Glaze

1/4 t. celery seed

Stir well to thoroughly incorporate tomato paste into eggplant mixture. Continue to cook till mixture forms a thick paste, scraping browned crust from bottom of pan into mixture. Remove from heat and salt to taste.

Transfer to covered containers and refrigerate till very cold.

Notes: Serve with grilled pita bread triangles and/or sliced French baguette with sides of capers and/or chopped Kalamata olives.

If desired, drizzle with extra virgin olive oil.

This special paste can also be used as a condiment on sandwiches or subs where an Italian component is desired.

TRY THIS: FOOT LONG CHIK’N SUB


ROASTED EGPLANT

MUSHROOM WINE REDUCTION

PROCESSED ROASTED EGGPLANT

ITALIAN BABAGANOUSH CONTAINER

GIA RUSSA BALSAMIC GLAZE

BETTY CROCKER BAC-OS PKG.

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