Name: Italian Piccante Eggplant Sauce
Yield: Makes about 1 1/2 cups
Ingredients: 1 small globe eggplant, halved lengthwise; 2 tablespoons plus 1/2 cup olive oil; 4 ounces button mushrooms, trimmed; 1 small head of garlic, plus 1/2 small garlic clove, finely chopped; 1/4 cup tomato sauce; 2 tablespoons Calabrian chile paste or 1 fresh Fresno chile, chopped

Photo by Alex Lau

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables.

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