Beech Mushroom and Asparagus

Recipe of the week! Enjoy!

Ratatouille Cooking time: 25 minutes, Calories per serving: 272 (Makes 4 servings)

7 oz. Brown and/or White Beech mushrooms, with stems
5 spears of asparagus
1 medium eggplant, diced
1 tomato, quartered
1 onion
1 yellow pimiento (paprika)
1 clove of garlic, chopped
6 Tbsp. olive oil
2 Tbsp. tomato ketchup
salt to taste
1/4 tsp. pepper

Remove base of Beech mushrooms (to the point where mushroom seperates) and gently break up with your fingers. Cut vegetables into bite-size pieces. Place all ingredients into a large pan. Sauté on medium to high heat for about 10 minutes or until vegetables and mushrooms are tender.