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Source: America's Favorite Food Associations

Mushroom Ratatouille
A great one dish meal!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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1 pound, medium sized mushrooms, fresh
3 medium sized (about 1 1/4 pounds) zucchini
1 medium sized (about 1 1/2 pounds) eggplant
3 medium sized (about 1 pound) green peppers
1 cup onion, coarsely chopped
1/2 cup olive oil
1 tablespoon oregano leaves
1 tablespoon salt
1 teaspoon ground black pepper

Rinse, pat dry and trim mushrooms; set aside. Cut eggplant into 3/4 to 1-inch cubes (makes about 7 cups). Cut zucchini into 1/2 inch thick slices 9 makes about 3 1/2 cups). Cut peppers into 1-inch cubes (makes about 2 1/2 cups) . In a large heavy saucepan heat oil until hot. Add onions; saute for 2 minutes. Add mushrooms; saute for 2 minutes. Add eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper; mix well. Bring to boiling point. Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes stirring occasionally. Serve hot or cold with grated Parmesan cheese, if desired.

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