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Wild Mushroom Ratatouille

Wild Mushroom Ratatouille

Total Time
32 min
Prep
15 min
Cook
17 min
Serves
4
Difficulty
Moderate
Typically an eggplant-based dish, this mushroom version makes the perfect side dish for any meal. In fact, spoon it over brown rice or whole-wheat pasta.

Ingredients

Olive oil

2 tsp

Garlic

2 clove(s), medium, minced

Mushrooms

3 cup(s), sliced, (any combination of shiitake, porcini, Portobello, cremini, oyster, etc.)

Uncooked eggplant

1 cup(s), cubed

Bell pepper

1 item(s), medium, red, seeded and diced

Dried thyme

1 tsp(s)

Canned diced tomatoes

1⅔ cup(s)

Fresh basil

2 Tbsp, fresh, chopped

Table salt

⅛ tsp

Black pepper

⅛ tsp, ground

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Add garlic and cook 1 minute. Add mushrooms and sauté 3 to 5 minutes, until mushrooms release juice.
  3. Add eggplant, bell pepper and thyme and cook 2 minutes, until vegetables are soft.
  4. Add tomatoes and bring to a simmer. Partially cover, reduce heat to low and simmer 10 minutes, until vegetables are tender and sauce thickens.
  5. Remove from heat and stir in basil.
  6. Season to taste with salt and black pepper.

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