Recipe for Ratatouille Topping 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 lrg Idaho baking potatoes, baked
1 tbl Vegetable oil
1 med Onion, diced
1 x Garlic clove, minced
8 oz White mushrooms, quartered, about 2 cups
1 med Eggplant, cut in 1/2-inch pieces, about 2 cups
1 med Zucchini, cut into 1/2-inch pieces, about 1 cup
2 x Ribs celery, diced
28 oz Whole tomatoes, coarsely chopped
1/2 tsp Dried basil
1/2 tsp Dried thyme
1/2 tsp Salt
Instructions:
Instructions: 1. In large nonstick skillet, over medium-low heat, heat oil. Add onion and garlic; cook until softened, about 4 to 5 minutes, stirring frequently.

2. Add mushrooms, eggplant, zucchini, celery, tomatoes, basil, thyme, salt and pepper. Bring to a boil and reduce heat; simmer until thickened and vegetables are tender, about 15 minutes.

3. Halve potatoes lengthwise, cutting almost to the base of the potato.

Mash slightly with fork, leaving in skins. Spoon ratatouille mixture over each potato, dividing evenly.

Makes 4 servings.

Preparation Time: About 30 minutes.

Cooking Time: About
25 minutes.

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