Ratatouille Topping
| Yield: | 4 Servings |
| Categories: | Luncheon, Potatoes |
| 4 | lg | Idaho baking potatoes; baked |
| 1 | tb | Vegetable oil |
| 1 | md | Onion; diced |
| 1 | Garlic clove; minced | |
| 8 | oz | White mushrooms; quartered, about 2 cups |
| 1 | md | Eggplant; cut in 1/2-inch pieces, about 2 cups |
| 1 | md | Zucchini; cut into 1/2-inch pieces, about 1 cup |
| 2 | Ribs celery; diced | |
| 28 | oz | Whole tomatoes; coarsely chopped |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
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