Ingredients
1 large onion, chopped1 tablespoon plus 1 teaspoon olive oil, divided5 garlic cloves, minced, divided1 small eggplant, peeled and cubed2 medium zucchini, cubed1 medium sweet red pepper, chopped1/4 cup tomato paste2 teaspoons red wine vinegar1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon salt1/8 teaspoon pepperDash cayenne pepper2 medium tomatoes, chopped4 large portobello mushrooms (4 to 4-1/2 inches)2 packages (6 ounces each) fresh baby spinachMinced fresh parsley and shaved Parmesan cheese
Preparation
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.
Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender.
Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a baking sheet coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400° for 20-25 minutes or until tender, turning once.
Place spinach in a large nonstick skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted.
Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.
