YumYum Divas YumYum Recipes: Ratatouille in Mushroom Caps, contributed by TwinLakesChef

Recipe Title: Ratatouille in Mushroom Caps

Contributed by: TwinLakesChef

Note from the Diva
Note: This is old recipe I have had for years.
Bon Appetite . . . . arlene

List of Ingredients
1/2 unpeeled eggplant
1 1/2 cup zuchini

ADD:
1/2 tsp thyme
1/4 tsp coriander
pinch of cumin

1 1/2 T olive oil
2 tomatoes, diced
1 green bell pepper, diced
clove of garlic, minced
pinch of surgar

1 T parsley
1/4 tsp basil
salt & pepper

Approximately 12 - 15 mushrooms

Grated mozarella Cheese

Preparation
Chop eggplant & zuchini and sprinkle with 1 T salt & let stand 30 min.

DRAIN AND PAT DRY

Add thyme, coriander and cumin. Saute until soft and no liquid. Remove from heat.

In another pan heat olive oil and add tomatoes, green bell pepper, clove of garlic & sugar. Cook 5 minutes to evaporate juices.

Add eggplant/ zuchini mixture and parsley, basil, salt & pepper.

May refrigerate at this point. If there is too much juice on it will have to cook longer to evaporate.

To serve, stuff mushroom caps, top with mozarella cheese and Broil.

Cooking Time & Temperature
Broil until cheese is bubbly.

Cookbook Category
Appetizers-Dips-Snacks-Finger Food

Tested & Approved Recipe
Yes!

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