Roasted Eggplant & Red Pepper Tapenade (Or “That Yummy Stuff”)

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(Becky, the Mama.)

The first time I created and served this recipe for a patio party, guests kept saying, “Oh my goodness, what IS this yummy stuff?” I struggled to describe what is was, because, as is so often the case, I just put whatever sounded good to me into a pan and crossed my fingers. This recipe began with a pan of diced roasted Greek veggies that becomes a colorful, intensely flavored Mediterranean topping for wedges of hot grilled Naan bread, alongside hummus and a lemon-zest ricotta. If I were to be asked to create a “perfect bite” on some sort of home cook’s competition, I’d serve this Roasted Eggplant and Red Pepper Tapenade on top of, well, just about anything.

This hearty appetizer is perfect with a glass of good wine, either on a hot summer day or a cold winter evening. It is wonderful at just about any temperature but probably best served a room temp which makes it a great no-fuss appetizer for parties. (Also perfect for New Year Celebrations coming up.)

I must confess, I am a little sad when there is not a container of “Yummy Stuff” in the fridge somewhere. It’s become my favorite condiment on top of fresh grilled Naan or Pita,burgers or sandwiches, or as a topping to punch up flavor in everyday spaghetti. If you are vegan, it’s especially nice to keep on hand to add a quick burst of color and flavor to lentils, beans, brown rice or quinoa.

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Roasted Eggplant & Red Pepper Tapenade

(Or “That Yummy Stuff”)

* Recipe of Roasted Veggies below,cooked, cooled and diced to desired “chunkiness” for spreading
1 T. olive oil
2 T. tomato paste
1 T. red wine vinegar
1 ½ t. sugar
Couple of shakes hot pepper sauce (like Tabasco) to taste
1 T. capers or 1 T. finely chopped pepperoncini peppers
5 large green stuffed olives, sliced (may use black olives if you prefer)
1/3 c. chopped dried tomatoes
1 to 2 T. water, if needed
Salt and pepper, if needed

Directions:

In medium to large skillet, heat olive oil. Add diced roasted Garlic Greek Veggies. Add tomato paste, vinegar, sugar, capers or pepperoncinis, sundried tomatoes, and olives. Stir and cook in skillet until sauce is thick, well-blended and hot and some of the “vinegary” smell and taste is cooked out, about 2 minutes.

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Add water if needed, but keep the tempenade thick. Serve warm, room temperature or even cold if you like. It is amazing on grilled Naan or pita bread atop hummus, fabulous as a thick relish-like topping for a Greek-style burger or any sandwich.

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Mediterranean Garlic Roasted Veggies

Preheat oven to 350 degrees

Ingredients:

1 eggplant, peeled and diced about 1 inch cubes
1 red pepper, seeded, stemmed and rough chopped in big chunks
3 big cloves garlic (or 4 smaller ones)
1 red onion, peeled and rough chopped in large chunks

3 T. olive oil
1 T. balsamic vinegar

Fresh ground sea salt and pepper (light sprinkling over all)

Directions:

On a large baking sheet sprinkle olive oil and balsamic vinegar. Place chopped eggplant, red pepper and red onion on pan. Using clean hands mix the veggies with the oil and vinegar and then give the whole thing a light sprinkling of fresh sea salt and pepper. Put whole garlic cloves somewhere on pan either wrapped in foil or parchment with a little olive oil; or use a small clay garlic roaster.

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Roast veggies for about 20 to 30 minutes or until veggies just begin to get soft and brown-blackish in spots. Smash soft roasted garlic into a paste with flat edge of knife or fork, and toss with veggies.

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The Title: Roasted Eggplant & Red Pepper Tapenade
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This was printed from: We Laugh, We Cry, We Cook


Seductive Puttanesca Sauce

Becky’s Seductive Puttanesca Meat Sauce over Lemon-Pepper Pappardelle

Now and then I get a hankering for something that tempts all the senses: salty/briny, sweet, garlicky, rich and tomato-y. And when I do there there’s nothing like Puttanesca sauce to satisfy.

There are hundreds of variations on Puttanesca, but basically, it is a rich marinara sauce with a touch of something salty and briny (capers, olives, anchovies, artichoke hearts, and or pepperocinis) to give it an extra tangy zip.  I also like to balance the zip with something sweet — chopped sun-dried tomatoes and/or brown sugar.

I recently served this dish, innocently, to a lovely group of female friends, many of them involved with some sort of Christian ministry.  They loved it, scraped the skillet clean!  In attendance that night was my good friend Lucille Zimmerman who is a writer and a therapist who loves to research little known facts with the passion of Curious George. She went right home and researched the meaning of the word, “Puttanesca.” She wrote to tell me that it means — oh, how shall I say this delicately? –“prostitute, whore, ladies of night, harlot,” just choose your favorite wanton woman term.  Probably not a “word of the day” you’d choose to teach your kids over pasta.

Apparently the potent aroma of this dish from Italy was so powerful that the scent lured in potential customers off the street, serving as an appetizer for, well, the other “desserts” on the menu.

Oh, well. There’s nothing I can do about the origin of this dish, but I can tell you there is something powerfully seductive about it!

Below is how I make my Puttanesca, but don’t be intimidated by the ingredient list: it is what I had on hand in the fridge. Just pull out whatever you have in your fridge or pantry — and as long as you have something salty & briny, and something sweet, to balance the basic marinara, you’ll probably love the results.

Becky’s Seductive Puttanesca Sauce Over Pappardelle Lemon-Pepper Pasta

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Becky’s Seductive Puttanesca Sauce

Into a medium high skillet (I love my cast iron for this) saute:

2 cloves minced garlic

1/2 chopped onion in 2 T. olive oil

Throw in any mixture of the following that you have on hand, stirring after each addition. (I do highly recommend that you use the chopped artichoke hearts, to me they are the most essential ingredient!)

1/3 – 1/2 c. chopped marinated artichoke heart
1/2 c. to 1 cup, any roasted or left over vegies, diced.
1 T. capers
2 T. olives, chopped, any kind
2 T. pesto sauce (if you have it on hand… no worries if not)
2 T. chopped pepperocini peppers
2 T. chopped sun-dried tomatoes (packed in oil, preferably)
1 – 2 T. brown sugar (this will depend on your taste and also how many “sour” ingredients that you put in your sauce that will need balanced by sweet)
1 28 oz can crushed tomatoes (I like the ones with basil and garlic)
1 t. Italian seasoning or oregano
Salt & Pepper to taste

Simmer until sauce is thick and chunky, then season with salt, pepper, and Italian spices to taste.

You can dress up the recipe from here and add some flavorful meat of your choice. It is delicious with ½ lb of ground beef sauteed with ½ pound Italian sausage (chicken or turkey sausage is great) tossed in.  Or you can go vegan and roast garbanzo beans (see recipe below) and serve over your favorite pasta,  or spaghetti squash (see instructions for this below as well).  My daughter and I made this vegan version together (she suggested we try it with roasted garbanzos),  and it was AWESOME.

I personally adore this sauce served over Trader Joe’s Lemon Pepper Pappardelle Pasta (which is a wide ribbon-like pasta). I looked up the root meaning of “pappardelle” and to my great relief, it simply means “to gobble up.” Whew.  Much better  “Italian word of the day” for little ones.

A light sprinkle of Parmesan (Vegan Parm if you are going dairy-free) and it is ready to serve.  The aroma should draw hungry folks to your kitchen in no time.

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Roasted Garbanzo Beans ( Chick Peas )
Drain, rinse and pat dry a can of garbanzo beans. Pour them evenly on a cookie sheet that has been sprinkled with olive oil, then roll them around. Sprinkle with salt or your favorite spiced salt. Roast at 350 for 10 to 15 minutes or until they are browned and crisped. (Shake them once or twice while baking so they can brown on two sides.)

Spaghetti Squash
Take a spaghetti squash and cut it in half length wise. Scoop out seeds. Put 1/2 cup water in the bottom of a big microwave proof bowl. Put one of the squash halves in the bowl, hole side up. (If it wobbles, trim a thin piece of the squash off the bottom so that it sits more level in the bowl.) Put the other squash half on top of the squash in the bowl. Don’t cover it. Just put in microwave for 10 minutes. Test done-ness by squeezing the top squash with a pot holder. If it squeezes easily, it is done. Take a fork and scrape “strings” of squash in spaghetti-like fashion.
Lightly salt, then top with sauce and roasted garbanzo beans. (You can also serve leftover spaghetti squash with butter and pepper and nutmeg for a side dish.)

This was printed from: We Laugh, We Cry, We Cook
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The Title: Seductive Puttanesca Sauce
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