Porcini and Eggplant

Ingredients:
  1. 1 cup dried Porcini (Cepe), re-hydrated
  2. OR 3 Tablespoons Essence of Porcini in extra virgin olive oil
  3. 1 medium onion - inch pieces
  4. 3 celery stalks - one inch pieces
  5. 1 large carrot - 3/4 inch pieces
  6. 1/2 cup green pepper - one inch pieces
  7. 1 smallish eggplant - un peeled, one inch cubes
  8. 1/2 cup tomato sauce
  9. 1/4 cup tomato paste
  10. 3 tablespoons red wine vinegar
  11. 12 green olives - pitted & halved
  12. 1 tablespoon capers - drained
  13. 1 small garlic clove
  14. fresh ground pepper
  15. Marjoram
  16. 1 teaspoon fresh parsley - chopped
Preparation
  1. Lightly rub saucepan with garlic glove
  2. Heat Olive Oil or Porcini Oil in large saucepan.
  3. Add: onion, green pepper, celery, & carrots
  4. Sauté until vegetables tender
  5. Remove vegetables & set aside
  6. Add a dash more Porcini Oil
  7. Increase heat & stir fry eggplant
  8. Lower heat
  9. Stir in tomato sauce & tomato paste
  10. Add cooked vegetables, olives, & capers
  11. Simmer for 30 minutes, uncovered.
  12. Flavor to taste with fresh ground pepper, thin with dry red wine if needed.
  13. Add reconstituted, sautéed, Porcini or a few more drops of Porcini Oil (to taste)
  14. Place in serving dish
Serve serve warm or cool with French or Italian bread for 6 - 8 people to enjoy as an appetizer.