Ratatouille in Raw Mushroom Caps
|Unpeeled eggplant||1 1⁄4 Pound, coarsely chopped to make 7 cups (1 Medium Size)|
|Unpeeled zucchini||1 Pound, coarsely chopped to make 3 cups (3 Whole)|
|Oil||6 Tablespoon (Combination Olive And Peanut / Safflower Oils)|
|Dried thyme||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Onions||10 Ounce, finely minced to make 2 cups (2 Medium Size)|
|Tomatoes||9 Ounce, peeled, seeded and chopped to make 3/4 cup (3 Small Size)|
|Green bell peppers||6 Ounce, seeded and chopped to make 3/4 cup (3 Small Size, Green / Red Colored)|
|Garlic||2 Clove (10 gm), minced|
|Minced parsley leaves||1⁄3 Cup (5.33 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|White mushrooms||50 Large (Firm)|
Preheat oven to 350°F.
Grease 1 1/2-quart heatproof baking dish.
Place eggplant and zucchini in large colander and sprinkle with salt.
Let stand 30 minutes to drain.
Rinse and pat dry with paper towels.
Heat 3 tablespoons oil in large skillet over high heat.
Add eggplant and zucchini and saute 1 minute.
Cover and continue cooking 3 minutes, shaking pan several times, until vegetables are steamed through.
Add thyme, coriander and cumin and blend.
Remove from skillet and set aside.
Heat remaining oil in same skillet.
Add onion and saute until soft.
Add tomatoes, bell pepper, garlic and sugar.
Cover and cook 5 minutes, shaking pan frequently.
Remove lid and continue cooking until all liquid is evaporated.
Return eggplant and zucchini to skillet with 2 tablespoons parsley, basil, salt and pepper.
Transfer to baking dish.
Cover and bake 40 minutes.
Pour off any excess liquid, or cook quickly, uncovered, over high direct heat until liquid evaporates.
Taste and adjust seasoning.
Fill each mushroom cap with about 1 1/2 tablespoons ratatouille.
Sprinkle with reserved parsley.
Serve warm or at room temperature.
Can be prepared several days in advance.