Ratatat-touille | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 small eggplant, peeled and cubed
• 8 ounces baby portabella mushrooms, cut in quarters
• 2 tablespoons balsamic vinegar
• 2 small zucchini, cubed
• 2 - 15 ounce cans tomato sauce
• 1/2 to 1 tablespoon herbes de provence
• Splash vegan Worcestershire sauce
• 1 ½ cups vegetable broth
• 1 bunch baby spinach, long stems cut off