Marinated Mushrooms with Bell Peppers,And Two Dips (using this Marinade)

Directions

1. ingredients for the condiment
2. In a large saucepan mix oil, vinegar, water, sugar, salt, and honey. Add all the spices (tide in a cheese cloth), and garlic; bring to a simmer. Simmer for 10 minutes; cover the sauce pan with a lid, sat aside. Let the marinade concentrate. Discard the cheese cloth bundle with spices, but leave the garlic.
3. Meanwhile wash the mushrooms and bell peppers. Cut the bell peppers in quarters, cut out the seeds and the white membranes; then cut in strips. Take of stems of the mushrooms and dry them in a kitchen towel, if needed cut in half.
4. Put the mushrooms and peppers strips into the marinade, and simmer for another 10 minutes. Transfer to jars. When cooled, keep refrigerated. Use as a condiment or in dips.

1. Eggplant and Humus Dips.
2. Eggplant Dip: Grill or broil 2 eggplants, slightly cool, peel of the skin, and drain under a press for about 2 hours. Take 1 full cup of the marinated Mushroom and Bell Peppers mixture and drain in a strainer. Transfer everything to a food processor. Add 1/3 cup oil of your choice, 1 large fresh garlic clove (cut in pieces), and 1 small diced Jalapeno or Serrano pepper (I cut out the seeds). Salt and freshly ground black pepper to taste. Pulls a few times for a chunkier dip or process for a smoother consistency.
3. Humus dip: Rinse a few times, and drain 1can of Garbanzo beans. Take 1 full cup of the marinated Mushroom and Bell Peppers mixture and also drain in a strainer. Transfer everything to a food processor. Add 2 cloves of fresh garlic (cut in pieces), 2 tablespoons of Tahini paste, 2 tablespoons Extra Virgin olive oil, and 1 tablespoon of freshly squeezed lemon juice. Process until smooth.