Larry Renshaw Ingredients: 2 C Dried Boletus edulis 4 Tbs. Olive Oil 1 Large Onion – diced 1 C Green Pepper – diced 3 Celery stalks – diced 3 Large Carrots – diced 1 Eggplant, unpeeled – diced 10 Green Olives – diced 2 Tbs. Red Wine Vinegar 1 Tbs. Capers – drained 1 C tomato sauce 1 Tbs. Pine Nuts 1/4 tsp. Ground Pepper Tabasco Sauce – to taste 1 Tbs. fresh parsley Directions: Dice all the vegetables coarsely. Reconstitute the Boletus edulis in boiling water. Heat olive oil in a heavy saucepan, add carrots, onion, green pepper and celery and sauté until the vegetables are just tender. Remove the vegetables and set aside. Increase heat, add the eggplant and stir fry until tender. Remove from heat. Stir in tomato sauce and vinegar and mix well. Add cooked vegetables, olives, capers and pine nuts. Return to heat and cook at a low simmer for 15 minutes. Add the Boletus edulis to the vegetables. Season to taste with tabasco sauce.