Ratatouille/ portabella

3 medium eggplant large dice in a bowl sprinkle with salt
1 qt container cherry tomatoes
1 large beef steak tomato
1 package baby portabella mushrooms
1 medium red onion
8 oz favorite wine red or rose
2 teaspoons fresh garlic
1 teaspoon herbs from Provence
1 teaspoon black pepper
1 pinch salt
1 pinch red pepper flakes
0live oil
Parmigiano Reggiano

dice 3 medium eggplant in large dice
sprinkle cut eggplant lightly with salt let sit for 20 minutes drain water.
slice mushrooms
dice red onion in bite size chunks
cut cherry tomatoes in half
dice beef steak tomato
chop garlic

in a large 10′ skillet place 2 tablespoons of olive oil heat to medium
add mushrooms cook until they give up their juice/ rain if any
add 2 table spoons of olive oil
add onions
cook until translucent add garlic stir
add eggplant stir cook for 7 minutes
add tomatoes
stir and let cook for 5 minutes stirring every few minites
add wine
add salt to taste
add pepper
add red pepper
cook until desired thickness
top with parm

ratatouille 1ratatouille 3ratatouille 4ratatouille 2

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