| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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