Be kind. I claim no accolades for my vegan culinary prowess. I do, however, take pleasure in the joy of the moment and the depths and riches of everyday life experiences like eating. Some may understandably say eating is for sustenance and you will find no argument with me there. You must eat to live. But taste. Well taste can enchant you.
In an effort to love well what is right in my life today, I set out to challenge my long lineage of hospitable meals with a vegan guest list. This was the result.
For the potatoes-
- 2 lbs potatoes cut into bite sized pieces
- 1 lb Brussels sprouts rinsed, cleaned, and sliced in half.
- 3 tbs extra virgin olive oil
For the scarpariello-
- Olive oil
- Salt and pepper
- 4 Portabello mushrooms
- 1 eggplant sliced into 1/2 inch slices
- 1 cup all purpose flour
- 1 large onion, chopped
- 1 red pepper chopped
- 4 cloves of garlic
- 1 cup red wine
- 1 cup vegetable broth
- 1/2 cup chopped pickled Peppadew peppers with brine (cherry peppers will work)
- 2 sprigs of rosemary stems removed
Preheat oven to 450º F. Spread out a sheet of parchment paper on a large cookie sheet. In a large bowl toss potatoes, Brussels sprouts, 3 tbs olive oil and 1-2 tsp of salt. Spread out on prepared cookie sheet and bake for 30-45 minutes, tossing about half way through, or until potatoes and Brussels sprouts are soft and golden brown.
While the vegetables are baking. Prepare a new cookie sheet with parchment paper. Place mushrooms bottom side up on sheet. Drizzle with olive oil and sprinkle with salt and pepper. Set aside to be baked in the last 15 minutes before serving.
Prepare eggplant slices by dredging lightly in flour shaking off any excess and sprinkling with salt and pepper. In a pan heat 1-2 tbs of olive oil. Once heated add slices of eggplant in batches that can lay completely flat and allow to brown for 2-3 minutes. Once lightly golden flip and allow to brown on other side. Remove from pan and place on plate with paper towel under the slices to absorb any excess oil.
If you have not already, check your time left on the potatoes and by sure to add the mushrooms to the oven for the last 15 minutes.
Once eggplant slices are finished in the same pan create the scarpariello sauce. Saute onion, red pepper, and garlic for 3-4 minutes. If there is not enough oil left in the pan it may be a good time to a add a bit. Add 1 cup red wine and allow alcohol to burn off. Then add 1 cup vegetable broth, peppadew peppers, 1/4 cup peppadew pepper brine, and springs of rosemary. Reduce for 5 minutes.
Serve potatoes and Brussel sprouts on side of two eggplant slices and a mushroom. Pour 1/2 cup or so of scarpariello sauce of eggplant and mushrooms. Serve immediately.