Recipe - Portobello Mushrooms With Ratatouille And Spinach

1 cup Chopped onion
5 teaspoon Minced garlic
1 1pound eggplant; trimmed,
peeled, cut into 1/2inch
pieces
2 cup Zucchini; 1/2inch pieces
1 cup Red bell pepper; 1/2inch
pieces
2 tablespoon Tomato paste
2 teaspoon Red wine vinegar
1 teaspoon Chopped fresh thyme
1 pn Cayenne pepper
4 Portobello mushrooms; 4 to
5inchdiameter, stems
removed
One fourth cup Chopped Italian parsley
1 pack (10oz) readytouse spinach
leaves

Preheat oven to 350øF. Mix onion, 3 teaspoons garlic and saute liquid in
large ovenproof pot. Cover; cook over mediumlow 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.

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