How can you go wrong with eggplant, fennel, roasted red peppers, onions, artichoke hearts, mushrooms and olives? The slight heat in the background is from a touch of cayenne and smoked paprika. The combination is so good together! The worse part of this recipe is that all your vegetables need to be finely diced, a little time consuming, but worth it. I would recommend making a large amount, why you might ask? Because this is another addicting little treat!

By the way, those pita chips I made go great with this!

2 tbsp extra virgin olive oil

2 cups eggplant, finely diced (1 medium-large)

1 ½ cups fennel root, finely diced (1 small or ½ large bulb)

¾ cup roasted red peppers, finely diced ( I roasted my own)

¾ cup white onion, finely diced (1 large)

½ cup green olives, drained, pitted and finely diced

½ cup artichoke hearts, finely diced (I used frozen, defrosted, and added more)

2)½ cup fresh cremini mushrooms, finely diced

3 large cloves garlic, minced

¼ tsp cayenne pepper

¼ tsp smoked paprika

2 tbsp sherry vinegar

Salt & freshly ground black pepper to taste

½ cup fresh flat leaf/Italian parsley, chopped

In a large skillet saute in the olive oil all veggies until slightly softened, then add your cayenne and smoked paprika. Cool down all your veggies on a large baking sheet. When cooled, place in a bowl and add the vinegar, salt and pepper to taste, adjust your heat and toss in your parsley. I drizzled in more olive oil before I place it all in an airtight container and refrigerated it. This will last a good week.

Also wonderful with a nice chunk of crusty bread, and don’t forget to pour a glass of cold wine along side it!

Have a nice weekend and Buon Appetito!!