1 eggplant, about 1¼ lbs, peeled & diced
3 ripe tomatoes (about 1.5 lbs), peeled & diced
2 medium zucchini or summer squash, diced
2 medium onions, finely chopped
1 bell pepper, cored, seeded & diced
2 cloves garlic, pressed
3 sun dried tomatoes, minced
1 cup diced button mushrooms
1 dried or fresh hot chile (about 1” long)
¼ cup minced fresh oregano
2 tsp olive oil

In a large stockpot, combine everything but the oregano & olive oil. Bring to a simmer over medium heat, then cover & let simmer gently for 6 hours, stirring occasionally. About 5 minutes before serving, stir in the oregano & olive oil. Pour over polenta, pasta, or toss with rice.

NEW RECIPES FOR 2009

BROILED TOMATOES WITH FETA AND FRESH OREGANO
Recipe courtesy Sara Moulton
4 servings as side dish

4 firm-ripe tomatoes, sliced 1/2-inch thick
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons fresh oregano leaves
1 cup crumbled feta cheese

Preheat broiler. Lightly oil a baking sheet and place tomato slices on it. Drizzle slices with olive oil and season with salt and pepper. Top with oregano leaves and feta. Place tomatoes under broiler and cook until slices soften a bit and cheese is slightly browned, 3 to 4 minutes.

FRESH OREGANO VINAIGRETTE
Bobby Flay

1/4 cup sherry vinegar
1/2 shallot, peeled and finely diced
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon minced fresh oregano, or more to taste
Salt and freshly ground pepper
1/2 cup pure olive oil

Whisk together vinegar, shallot, mustard, honey, and oregano in a small bowl. Season with salt and pepper, to taste. Slowly whisk in olive oil until emulsified.

MAHI MAHI IN FRESH OREGANO SAUCE
Recipe courtesy La Serenata de Garibaldi
4 servings

2 ounces olive oil
2 bay leaves
6 garlic cloves
4 shallots, chopped
1/2 onion, chopped, plus additional minced onion for garnish
1 whole jalapeno pepper
1 boiled zucchini, julienned
1-ounce fresh oregano leaves
1-ounce minced roasted tomato
1-ounce white wine
1-ounce water
4 mahi mahi fillets
Butter, for sauteing
4 ounces diced white mushrooms
Salt

In a large saute pan over medium heat, heat the olive oil. Add the bay leaves, garlic, shallots, 1/2 chopped onion, and jalapeno pepper and saute for 2 minutes. Add the boiled zucchini and fresh oregano and then continue to saute for 1 minute. Add the minced tomato, white wine, and water, stir, and remove from the heat. Poach the mahi mahi fillets in water a large saute pan; cook until a knife slides in easily and fish is opaque throughout. Meanwhile, heat the butter in a small saute pan. Add the white mushrooms, additional minced onion, and salt, to taste. Saute until the mushrooms are cooked through. Distribute the oregano sauce among 4 serving plates, and then top with the mahi mahi. Top the fish with the mushroom and onion mixture.

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL
Recipe courtesy Bobby Flay
4 to 6 servings

Roasted Garlic Oil:
1/2 cup olive oil
6 cloves roasted garlic
1 recipe Flatbread, recipe follows
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil

Place oil and garlic in a blender and blend until smooth. Strain. Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.

Flatbread:
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour. Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired. Yield: 4 individual flatbreads or 1 large flatbread