Ingredients
Method
1.Preheat oven to 240°C (220°C fan-forced).
2.Quarter capsicums, discard seeds and membranes. Using fork, prick eggplant all over, place on oiled oven tray with garlic and capsicum, skin-side up. Roast vegetables, uncovered, about 30 minutes or until skins blister. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin then slice thickly.
3.When cool enough to handle, peel eggplant and garlic. Blend or process eggplant, garlic, juice and tahini until mixture forms a paste. With motor operating, pour in half of the oil in a thin, steady stream until eggplant mixture is pureed. Reserve.
4.Meanwhile, toss mushrooms and thyme with 1 tablespoon of the remaining oil in large shallow baking dish. Toss tomatoes, zucchini, squash and 1 tablespoon of the remaining oil in another large shallow baking dish. Roast, uncovered, about 20 minutes or until mushrooms and vegetables are just tender.
5.Heat remaining oil in medium saucepan, cook fennel and shallots, stirring occasionally, about 5 minutes or until vegetables are browned lightly. Add wine, cook, covered, about 20 minutes or until vegetables are tender, stirring occasionally. Drain vegetables, add cooking liquid to processor with eggplant puree, process until smooth. This mixture is the baba ghanoush.
6.Quarter bread, slice quarters horizontally. Place on oiled grill plate (or grill or barbecue) until browned lightly both sides. Divide bread among serving plates; top with combined mushrooms, vegetables and parsley. Serve with baba ghanoush.
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