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 Read the rest of this entry »