Portobello Mushrooms With Ratatouille And Spinach

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onion
5 teaspoons	25ml	Minced garlic
1 tablespoon	15ml	Olive oil - plus
3 teaspoons	15ml	Olive oil (preferably extra-virgin)
1		Eggplant - (16 oz) - trimmed, peeled,
		And cut into 1/2" pieces
2 cups	474ml	Zucchini in 1/2" pieces
1 cup	237ml	Red bell pepper in 1/2" pieces
2 tablespoons	30ml	Tomato paste
2 teaspoons	10ml	Red wine vinegar
1 teaspoon	5ml	Chopped fresh thyme
1		Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Portobello mushrooms - (4" to 5" dia) - stems removed
1/4 cup	36g / 1.3oz	Chopped Italian parsley
1		Ready-to-use spinach leaves - (10 oz)

Recipe Instructions

Preheat oven to 350 degrees. Mix onion, 3 teaspoons garlic and 1 tablespoon oil 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 oil 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 oil 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.

This recipe yields 4 servings.

Per serving: calories, 153; total fat, 8g; saturated fat, 1g; cholesterol, 0mg.

Source:
Bon Appetit, September 1997

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