CAPONATA BABAGANOUSH
Roasted eggplant 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.
Check this recipe out using Caponata Babaganoush:
CHEF DAVIES-TIGHT™ 