Mushroom Ratatouille

Mushroom Ratatouille

Ingredients:

2 large onions
3 garlic cloves
16 oz. button mushrooms, large ones, halved
7 oz. shiitake mushrooms, thickly sliced
1 eggplant, peeled and chopped into 1 inch pieces
3 tomatoes
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. pepper
1/2 cup vegetable broth
Cilantro or parsley, chopped

Instructions:

1. Preheat oven to 375 degrees
2. Place all ingredients except cilantro in a roasting pan or other pan with sides.  Stir and cook uncovered for 50 minutes. If it cooks a little longer, the dish is even better.  If it gets a little dry, add a bit more broth or water.  Before serving, stir in as much cilantro or parsley as you dare.

Note: If you don't have shiitake mushrooms, any variety works well in this recipe

Submitted by: Kim W.