Caponata with Portobello Mushrooms | Mediterranean Recipes

Caponata with Portobello Mushrooms Recipes

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Recipe Detail
Mediterranean Recipes "1 tablespoon olive oil 1 medium onion, chopped 1 cup chopped fennel 2 teaspoons finely chopped garlic 1 small (1 pound) eggplant, peeled and cut into 1/2-inch dice 1/3 cup white wine 8 small portobello caps (1-1/2 pounds total) 2 tablespoons olive oil 2 teaspoons balsamic vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 3 tablespoons tomato paste 1 tablespoon balsamic vinegar 1 can (16 oz.) whole tomatoes in juice, chopped (do not drain) 2 tablespoons water 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 pound fontina cheese, shredded " "1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and fennel and cook 3 to 4 minutes, until lightly browned. Add garlic; cook, stirring, 1 minute. Add eggplant and wine; reduce heat to medium, cover and cook 15 to 25 minutes, until eggplant is tender. 2. Meanwhile, for mushrooms heat oven to 425 degrees F. Line a large cookie sheet with foil. Turn mushrooms top side down and remove dark gills with side of spoon; discard gills. Transfer caps to prepared sheet, top side up. Combine 2 tablespoons oil, 2 teaspoons balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper; brush on caps. Bake 15 minutes, until mushrooms are tender. Cover and keep warm. 3. Stir tomato paste and 1 tablespoon vinegar into eggplant, cook 1 minute. Add tomatoes and juice, water, parsley, thyme, rosemary, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer 10 minutes, until thick. 4. Turn over mushroom caps. Evenly top with cheese. Transfer to oven and bake just until cheese melts, 2 minutes. Divide caponata among 4 serving plates; arrange 2 mushrooms on each plate. Makes 4 servings. "

Recipe Detail

Mediterranean Recipes

"1 tablespoon olive oil
1 medium onion, chopped
1 cup chopped fennel
2 teaspoons finely chopped garlic
1 small (1 pound) eggplant, peeled and cut into 1/2-inch dice
1/3 cup white wine
8 small portobello caps (1-1/2 pounds total)
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 can (16 oz.) whole tomatoes in juice, chopped (do not drain)
2 tablespoons water
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 pound fontina cheese, shredded
"

"1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and fennel and cook 3 to 4 minutes, until lightly browned. Add garlic; cook, stirring, 1 minute. Add eggplant and wine; reduce heat to medium, cover and cook 15 to 25 minutes, until eggplant is tender.

2. Meanwhile, for mushrooms heat oven to 425 degrees F. Line a large cookie sheet with foil. Turn mushrooms top side down and remove dark gills with side of spoon; discard gills. Transfer caps to prepared sheet, top side up. Combine 2 tablespoons oil, 2 teaspoons balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper; brush on caps. Bake 15 minutes, until mushrooms are tender. Cover and keep warm.

3. Stir tomato paste and 1 tablespoon vinegar into eggplant, cook 1 minute. Add tomatoes and juice, water, parsley, thyme, rosemary, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer 10 minutes, until thick.

4. Turn over mushroom caps. Evenly top with cheese. Transfer to oven and bake just until cheese melts, 2 minutes. Divide caponata among 4 serving plates; arrange 2 mushrooms on each plate. Makes 4 servings.

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