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Caramelized Onion and Eggplant Spread

What you need: 

2 Japanese eggplants, sliced (6-8 inches in length)
6-8 Thai eggplants, quartered
1 large Yellow onion, sliced
1 large red pepper, sliced
2 stems fresh spicy oregano OR 1 teaspoon dried
2 tablespoons fresh basil OR 1 teaspoon dried
3 cloves garlic
1/2 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons butter substitute for frying
1 tablespoon Panch Phoran spice mix (fennel seed, fenugree, basil seed)
1/4 dry bread crumbs or crushed croutons

What you do: 

Caramelize sliced onion in "butter". Just as onions turn, add eggplants and red pepper, and Panch Phoran. Sauté for a minute or so. Then add red wine and (if using) dry herbs and mashed garlic. If using fresh herbs add them in last. reduce for about 5 minutes and then add balsamic vinegar. Lower heat and stew, covered for until eggplants have disintegrated. Layer bread crumbs over top to absorb moisture in the mixture. Pulse in food processor or mash with potato mashing tool. Serve hot or cool with crostini, in pitas, any bread type product...on pizza...on the grill! YUM YUM!!!!

Preparation Time: 
10 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Recipe Category: 


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