Mushroom and Eggplant Sloppy Joes

From Michael Symon on The Chew -serve on warmed potato rolls or burger rolls. We did not have jalapeno on hand so omitted. This was a delicious meatless meal and Kevin loved it as well.

• 1 pound cremini mushrooms
• 2 tablespoons olive oil
• 1 large white onion (peeled and finely diced)
• 2 garlic cloves (peeled and minced)
• 1 jalapeno (seeded and finely diced)
• 1 red bell pepper (seeded and finely diced)
• 2 cups eggplant (peeled and small diced)
• 1 tablespoon smoked paprika
• 2 tablespoons tomato paste
• 1/2 cup lager beer
• 1 15 (ounce) can crushed tomatoes
• 1 tablespoon light brown sugar
• 1 teaspoon worcestershire
• Kosher salt and freshly ground black pepper (to taste)

• In the bowl of a food processor pulse the mushrooms until finely chopped. Set aside.
• In a large saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the jalapeno, red bell pepper, eggplant and mushrooms. Stir occasionally until the vegetables are slightly caramelized, about 10 minutes. Season with Kosher salt and freshly ground black pepper.
• Add the smoked paprika and tomato paste, and cook for 30 seconds. Add the beer, tomatoes, brown sugar and worcestershire and bring to a simmer. Simmer for 30-35 minutes, allowing the tomatoes to cook down and liquid to reduce by 1/3. Season with Kosher salt and freshly ground black pepper.
• To Serve: Scoop a heaping amount of the sloppy joe mixture onto the bottom of each potato roll. Sandwich with top bun and serve immediately.
• Tip: Use any extra mushroom and eggplant sauce with your favorite pasta!