Caponata with Portobello Mushrooms
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
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.
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.
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.
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.
Nutrition facts per serving: calories: 320, total fat: 20g, saturated fat: 7g, cholesterol: 33mg, sodium: 1128mg, carbohydrate: 27g, fiber: 6g, protein: 14g