Serves: 5
Total Calories: 2,825
Yield: 2 Quarts

3 1/2 cups eggplant sliced and quartered
1 teaspoon umeboshi vinegar or sea salt
2 tablespoons Garlic Flower Oil or extra virgin olive oil
2 cups coarsely chopped onions
6 cloves garlic thickly sliced
1 tablespoon seeded, coarsely chopped mild red chili pepper
5 cups coarsely chopped Italian plum tomatoes
2 1/2 cups coarsely chopped lobster mushrooms
1 1/2 cups coarsely chopped red bell peppers
1 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped fresh basil
3 tablespoons fresh oregano or 1 tablespoon dried
1 tablespoon fresh thyme or 1 teaspoon dried
1/4 teaspoon fresh rosemary or pinch dried
1/4 teaspoon fresh sage or pinch dried
1/2 teaspoon sea salt or to taste
pinch black pepper or to taste

1. Place the eggplant in a large bowl and sprinkle with umeboshi vinegar. Let sit for 45 minutes to release some of the eggplant’s bitter juices. Drain and set aside.

2. Heat the oil in a 6-quart stockpot over medium heat. Add the onions, garlic, chili pepper, and eggplant. Sauté, stirring occasionally for 10 minutes, or until the eggplant begins to soften. Add the tomatoes and mushrooms. Simmer covered for 20 minutes, stirring occasionally until the mushrooms wilt and the tomatoes are soft.

3. Stir the red and green peppers into the sauce along with the remaining herbs and spices. Continue simmering 5 minutes to blend the flavors. Adjust seasonings, if desired.

4. Use immediately. Refrigerate any leftovers.

For a Change . . .
• Instead of (or in addition to) lobster mushrooms, try white button, shiitake, morels, chanterelles, porcini, or crimini varieties.
• Instead of sea salt, simmer the sauce with a 5-inch strip of dulse or kelp.
• Increase the amount of chilies for a hotter sauce.
• Use any of the flavored oils.

Nutritional Facts:

Serves: 5
Total Calories: 2,825
Calories from Fat: 2,512

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Sauces, Dips, and Dressings Mix and Match
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Asian Cilantro Dressing
Zesty Parsely and Scallion Dressing
Sweet Basil Vinaigrette
Orange-Raspberry Vinaigrette
Asian Gigner-Orange Dressing
Parsley and Garlic Scape Dressing
Strawberry Sauce
Sweet-and-Sour Dipping Sauce
Cinnamon Vanilla Applesauce
Cranberry-Orange Sauce
Blackberry-Pear Sauce
Mustard Sauce with Maple Syrup and Miso
Sensational Seasoning Blend
Tomato Sauce with Lobster Mushrooms
Sunflower Seed and Mushroom Pate with Oregano and Sage
Cilantro-Olive Spread
Roasted Red Pepper and Feta Cheese Dip
Tomatillo Salsa
Creamy Curry Dip
HummBaba