Years ago when the girls had gone off to 4-H camp, Mike and I decided to fool around in the kitchen… with food of course ;). I took on the role as Mike’s sous chef, slicing and dicing various vegetables that soon became one of our favorite concoctions. Years later, I still do the prep work for this soul-warming meal. This yet to be named dish (I know seriously, 15 years of perfecting and no name?!) is an eggplant dish with a Mediterranean flair. It is best served with crumbled feta cheese inside a pita pocket… and if you’re feeling really fancy, topped with grilled lamb chops. My mouth is watering just thinking about it!
This is what you will need:
3 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, chopped (2 teaspoons)
7 ounce jar of roasted red pepper, drained and chopped
½ cup julienne sliced sun dried tomatoes in olive oil, drained
8 ounces baby portabella mushrooms, chopped
1 large eggplant, chopped with skin on (mine was 1 lb. 13 ounces)
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ tablespoons oregano
¼ teaspoon crushed red pepper
¾ teaspoon paprika
1 ½ tablespoons capers
½ cup of chopped Kalamata olives, optional
3 tablespoons balsamic vinegar
In a large skillet or wok add olive oil and turn heat on high. Add garlic and cook for about 30 seconds. Add mushrooms and onions, and sauté until onions become translucent. Add eggplant, stir and cook for about 3-5 minutes. Then add spices (salt, pepper, oregano, crushed red pepper, and paprika). Stir again and add balsamic vinegar. Turn heat to medium and add chopped red peppers, sun dried tomatoes, capers and olives. Cook for an additional 5 minutes, eggplant should be soft but not mushy. Total cooking time should be no more than 15 minutes.
This dish works with most reds, but we have enjoyed it with a Josh Merlot. Enjoy!