Ratatouille w/Mushrooms

Name: Ratatouille w/Mushrooms Recipe
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 16
Ingredients: 1 mdm eggplant diced; 2 lg zucchinis sliced in chunks; 8 mdm tomatoes blanched peeled and coarsely chopped; 3 lg yellow or orange bell peppers seeded and coarsely chopped; 6 x-lg mushrooms coarsely chopped; 2 mdm onions coarsely chopped; 2 cans tomato paste; 1 cup water; 2 cloves garlic minced; 2 Tbsp olive oil (one to saute in and one for the pot); 3 Tbsp balsamic vinegar; 2 bay leaves; 2 Tbsp fresh chopped basil leaves; 1/2 tsp dried thyme; 1/2 tsp dried oregano

Minutes to Prepare: 25
Minutes to Cook: 70

Number of Servings: 16

Ingredients

1 mdm eggplant, diced2 lg zucchinis, sliced in chunks8 mdm tomatoes, blanched, peeled, and coarsely chopped3 lg yellow or orange bell peppers, seeded, and coarsely chopped6 x-lg mushrooms, coarsely chopped2 mdm onions, coarsely chopped2 cans tomato paste1 cup water2 cloves garlic, minced2 Tbsp olive oil (one to saute in and one for the pot)3 Tbsp balsamic vinegar2 bay leaves2 Tbsp fresh, chopped basil leaves1/2 tsp dried thyme1/2 tsp dried oregano

Directions

* Saute the garlic and onions in 1 Tbsp olive oil until soft
* Add fresh and dried herbs, water, peppers, eggplant, and zucchini. Stew for 30 min, covered. It will become very juicy.
* Add tomatoes, mushrooms, and tomato paste. Stew for another 40 min, uncovered.

(The ingredients can be halved to create less ratatouille.)

Number of Servings: 16

Recipe submitted by SparkPeople user PHILOSOPHER_GRL.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving