Mediterranean Eggplant Dip

Ingredients:

• 1 med. eggplant, unpeeled, sliced 1/2" thick
• 1 med. yellow squash and 1 med. zucchini, 1/4"
• thick lengthwise slices from outside of each,
• diced (use "inside" for soup, stir-fry or something
• else)
• 5 med. fresh mushrooms, chopped
• 1/2 med. red onion, finely chopped
• 1 lg. tomato, diced
• 6 oz. jar artichoke hearts, coarsely chopped
• (reserve marinade) - see note*
• 2 T. olive oil
• 1 T. minced garlic (pre-minced "jar" type is fine)
• 2 T. dry red wine
• 1 T. balsamic vinegar
• 1/4 t. crushed red pepper flakes, or to taste
• 1/4 t. coarsely ground black pepper, or to taste
• 1/4 c. tomato sauce
• 1/4 c. finely diced pimento
• 1 T. capers, drained
• 1 T. Kalamata olives, minced
• 2 T. minced fresh basil
• 1 T. minced flat-leaf parsley (cilantro)
• Pkg. pita bread, each slice cut in quarters,

Preparation:

• separated, toasted briefly in oven
• Preheat oven to 450 degrees. Brush baking sheet with olive oil, place
• eggplant slices on sheet and bake 25 min. Let cool, then chop finely.
• Heat 2 T. olive oil in large, heavy saucepan. Add mushrooms, onion,
• squash and zucchini, saute until vegetables begin to brown. Add
• garlic, red wine, balsamic vinegar and artichoke marinade (if used).
• Stir to mix, add tomato, pepper flakes and ground pepper. Cook,
• stirring, until tomato softens and mixture thickens. Stir in
• artichoke hearts, tomato sauce, pimento, capers, olives, basil,
• parsley and chopped eggplant. Reduce heat and cook until heated
• through. Serve with pita bread. Keeps for weeks in the refrigerator!
• Also good reheated in the microwave and topped with crumbled feta
• cheese. For many people, the more pepper flakes and ground pepper,