Portobellos With Ratatouille

• 1 large onion, chopped
• 1 tablespoon plus 1 teaspoon olive oil, divided
• 5 garlic cloves, minced, divided
• 1 small eggplant, peeled and cubed
• 2 medium zucchini, cubed
• 1 medium sweet red pepper, chopped
• 1/4 cup tomato paste
• 2 teaspoons red wine vinegar
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Dash cayenne pepper
• 2 medium tomatoes, chopped
• 4 large portobello mushrooms (4 to 4-1/2 inches)
• 2 packages (6 ounces each) fresh baby spinach
• Minced fresh parsley and shaved Parmesan cheese

1. In a large skillet, saute onion in 1 tablespoon oil until tender. Add 3 garlic cloves; cook 1 minute longer. Stir in the eggplant, zucchini, red pepper, tomato paste, vinegar and seasonings.
2. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400u0b0 for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender.
3. Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a
4. coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400u0b0 for 20-25 minutes or until tender, turning once.
5. Place spinach in a
6. coated with cooking spray; cook and stir for 4-5 minutes or until wilted.
7. Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.

onion, olive oil, garlic, eggplant, zucchini, sweet red pepper, tomato paste, red wine vinegar, thyme, salt, pepper, cayenne pepper, tomatoes, portobello mushrooms, baby spinach, parsley

Taken from www.tasteofhome.com/recipes/portobellos-with-ratatouille/ (may not work)