Wild Mushroom Ratatouille
0
Points®
Total time: 32 min • Prep: 15 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
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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