Cook 3 tablesppons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the onions, red pepper flakes and thyme. Mix well, reduce the heat to medium-low and cook for 30

Pour 1 tablespoon of the oil into an 8-inch nonstick saute pan and heat on high until almost smoking, about 2 minutes. Add all the sliced mushrooms and cook 2 minutes, tossing once. Add the salt, pepper, shallots, garlic, parsley

Pour the oil into a large saucepan set on medium heat and cook the garlic until it starts to sizzle, about 2 minutes, Add the onions, reduce the heat to medium-low and cook for 3 minutes. Add the tomatoes, bell

Preheat the oven to 450 F. Put the eggplant into a metal colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let it drain for 15 minutes. Remove and pat very

For the Olice spread: Place all the ingredients in a food processor and process for 30 seconds, until it reaches a spreading consistency. This topping will not be completely smooth. Transfer to a bowl and set aside.   For the Ricotta/Gorgonzola Spread: Pur'ee the