Portobello Mushrooms with Ratatouille and Spinach

• 1 cup chopped onion
• 5 teaspoons minced garlic
• 2 tablespoons olive oil (preferably extra-virgin)
• 1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
• 2 cups 1/2-inch pieces zucchini
• 1 cup 1/2-inch pieces red bell pepper
• 2 tablespoons tomato paste
• 2 teaspoons red wine vinegar
• 1 teaspoon chopped fresh thyme
• Pinch of cayenne pepper
• four 4-to-5 inch-diameter portobello mushrooms, stems removed
• 1/4 cup chopped Italian parsley
• 1 10-ounce package ready-to-use spinach leaves

1. Preheat oven to 350F.
2. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot.
3. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes.
4. Stir in eggplant; cover and cook 10 minutes, stirring often.
5. Stir in next 6 ingredients.
6. Season with salt and pepper.
7. Cover; bake until vegetables are very tender, about 30 minutes.
8. Heat 2 teaspoons oil in large nonstick skillet over medium heat.
9. Add mushrooms, rounded side down.
10. Cook until bottoms are golden, about 10 minutes.
11. Turn mushrooms over; cook until just tender, about 6 minutes.
12. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
13. Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat.
14. Add spinach; stir until wilted, about 2 minutes.
15. Divide spinach among 4 plates.
16. Top each with 1 mushroom, rounded side down.
17. Fill mushrooms with ratatouille.

onion, garlic, olive oil, eggplant, zucchini, red bell pepper, tomato paste, red wine vinegar, thyme, cayenne pepper, italian parsley

Taken from www.epicurious.com/recipes/food/views/portobello-mushrooms-with-ratatouille-and-spinach-4239 (may not work)