Portobello Mushrooms With Ratatouille And Spinach

If our blessed Lord used to pray early before day; if He spent whole nights in prayer; if the devout Anna was day and night in the temple; if Paul and Silas at midnight sang praises unto God; if the primitive Christians, for several hundred years, besides their hours of prayers in the daytime, met publicly in the churches at midnight to join in psalms and prayers; is it not certain that these practices showed the state of their heart? Are they not so many plain proofs of the whole turn of their minds?

William Law

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian		1	Servings

INGREDIENTS

1	c	Chopped onion
5	t	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
2	T	Tomato paste
2	t	Red wine vinegar
1	t	Chopped fresh thyme
1	pn	Cayenne pepper
4		Portobello mushrooms, 4- to
		5-inch-diameter stems
		removed
1/4	c	Chopped Italian parsley
1		10-oz ready-to-use spinach
		leaves

INSTRUCTIONS

Preheat oven to 350Ã¸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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 662 Calories From Fat: 21 Total Fat: 2.6g Cholesterol: 0mg Sodium: 793.2mg Potassium: 2663.2mg Carbohydrates: 157.8g Fiber: 25.3g Sugar: 87.3g Protein: 13.6g