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Eggs Italian 1 servings

INGREDIENTS

1 c Chopped onion
5 ts Minced garlic
1 1-pound eggplant; trimmed, peeled, cut into 1/2-inch pieces
2 c Zucchini; 1/2-inch pieces
1 c Red bell pepper; 1/2-inch pieces
2 tb Tomato paste
2 ts Red wine vinegar
1 ts Chopped fresh thyme
1 pn Cayenne pepper
4 Portobello mushrooms; 4- to 5-inch-diameter, stems removed
1/4 c Chopped Italian parsley
1 pk (10-oz) ready-to-use spinach leaves

INSTRUCTIONS

Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and saute liquid in
large ovenproof pot. Cover; cook over medium-low heat until onion is very
tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook
10 minutes, stirring often. Stir in next 6 ingredients. Season with salt
and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
Heat 2 teaspoons saute liquid in large nonstick skillet over medium heat.
Add mushrooms, rounded side down. Cook until bottoms are golden, about 10
minutes. Turn mushrooms over; cook until just tender, about 6 minutes.
Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very
tender, about 5 minutes.
Meanwhile, heat 1 teaspoon saute liquid in large nonstick skillet over
medium heat. Add spinach; stir until wilted, about 2 minutes. Divide
spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill
mushrooms with ratatouille.
4 servings.
Posted to fatfree digest by "leanne m. reidy" <leanne@insync.net> on Mar 3,
1999, converted by MM_Buster v2.0l.

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