Eggplant, Mushroom, and Tomato . . .

Pizza kai Pasta
. . . Calzone or Pizza or Spaghetti
So, it might be a little teasing that I am sharing these next few pictures because when I am not baking, I rarely follow a recipe. Sometimes this turns out to be a masterpiece that I try to quickly write down what exactly I did, and other times I am confident that I can recreate it whenever I want. But I have fiddled so many times with sauces and soups that I have the basic recipe down. . . and I can and will share that with you! 
The combination of mushrooms, eggplants, tomatoes, and onion is really REALLY wonderful in a calzone, on a pizza, or even over some pasta. It all begins by sauteing some onions in EVOO, slowly on medium – medium high heat. Clean, slice, and salt your eggplant to remove the bitter juices letting rest for 20 minutes, then rise in cold water and pat dry. Wipe and slice your mushrooms, add to the onions and stir for 2-3 minutes before adding some wine (white or red). Finally, add your eggplant slices, fresh and canned tomatoes, Italian herbs (basil, oregano, thyme)* and salt/pepper, cooking down until tender and wine has cooked off. Now, the choice is yours. . . do you want pizza, pasta, or calzone? Maybe even all three
My new favorite recipe for calzones and pizza is THIS DOUGH, it can be instant (no rise) or it can rise twice if you have the time. It has a multigrain taste and is light, chewy and oh so wonderful. I have used it several times and have been very happy with the result each and every time! 
I am sorry that I don’t have a better detailed recipe of the amounts, but honestly I just kind of toss and stir as I go… don’t be scared to use herbs, especially in a tomato sauce! I also think that shredded mozzarella and fresh mozzarella cheese with some finely grated parmesan cheese is the perfect compliment to this sauce! Fill your calzone, top your pizza, or mix in with your pasta and serve!!! 

Kali Orexi. 

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