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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses. | 2. Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes. | 3. Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat. | 4. Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
button mushroom	4		quartered	806.9352	0.0	179.5204	4.5333
yellow onion	1/2		chopped	57.42	3.4191	0.4132	4.698
eggplant	1		trimmed peeled cut	-	-	-	-
olive oil	3/4	cup	divided	1432.08	0.0	0.0	162.0
kosher salt	1	pinch		806.9352	0.0	179.5204	4.5333
cherry pepper	2	pounds		806.9352	0.0	179.5204	4.5333
red bell pepper	1	pound		806.9352	0.0	179.5204	4.5333
habanero pepper	3			806.9352	0.0	179.5204	4.5333
kosher salt	1	teaspoon		806.9352	0.0	179.5204	4.5333
fennel seed	1/2	teaspoon	crushed	3.45	0.5229	0.158	0.1487
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
white wine vinegar	1/4	cup		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.