| 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.
A Message from our Provider:
“Jesus feels your pain”