Serves: 4
Total Calories: 107

1 cup chopped onion
5 teaspoons minced garlic, divided
2 tablespoons extra virgin olive oil, divided
1 (1-pound) eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 cups 1/2-inch diced zucchini pieces
1 cup 1/2-inch diced red bell pepper pieces
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
1 pinch of cayenne pepper
1 salt and black pepper to taste
4 (5-inch-diameter) Portobello mushrooms, stems removed
1/4 cup chopped flat-leaf parsley
1 (10-ounce) package ready-to-use spinach leaves

Preheat oven to 350°. Mix onion, 3 teaspoons garlic, and 1 tablespoon oil in large oven-proof pot. Cover; cook over medium-low 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 oil 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 remaining 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.

Meanwhile, heat remaining 1 teaspoon oil 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.

Nutritional Facts:

Serves: 4
Total Calories: 107
Calories from Fat: 60

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