1 onion, chopped

5 garlic, minced

2 tablespoons olive oil (preferably extra-virgin)

1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces

2 small zucchini, cut into 1/2 inch dice

1 red bell pepper, cut into 1/2 inch dice

2 tablespoons tomato paste

1 tbsp red wine vinegar

2 teaspoon chopped fresh thyme

Pinch of cayenne pepper

four 4-to-5 inch-diameter portobello mushrooms, stems removed

1/4 cup chopped Italian parsley

1 10-ounce package ready-to-use spinach leaves

1 8oz log of soft goat cheese or goat cheese crumble

Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes. Adjust seasoning.

Lay mushrooms out on a baking sheet, underside up. Spray with olive oil and sprinkle with some garlic. Broil in the oven until tender. Season with salt and pepper.

Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach and a little garlic; stir until wilted, about 2 minutes.

Place some spinach on each mushroom cap, top with ratatouille and crumble goat cheese over the top. Heat in a hot oven, 400 degrees, until heated through and the goat cheese is soft and melting. Serve.