• chefalisonbiebs

Summer Squash Ratatouille

Prep time: 1-2 hours

Cook time: 1 hour

For the ratatouille

1 cup onion

1 cup zucchini

1 cup pattypan squash

1 cup eggplant

1 cup mini bell pepper

1 tbsp garlic

2 tsp fresh thyme

2 tsp fresh basil

1/2 cup canola oil

Salt and pepper to taste

1 1/2 cup tomato sauce

4 pattypan squash, large sized

1/2 cup manchego cheese, shaved

  1. Cut the zucchini, pattypan, eggplant and onion into small dice, thinly slice the garlic and peppers. Add a Tbsp of oil to a frying pan and heat on medium-high heat.

  2. Add the onions and sauté stirring often until they start to soften and brown slightly. Repeat this cooking each vegetable separately and mix in a bowl while it is still hot with the thyme leaves, chopped basil and one and a half cups of tomato sauce.

For the tomato sauce

3 tbsp extra virgin olive oil

2 tbsp garlic, sliced

1 - 28oz can whole peeled tomatoes

2 tsp sugar

Salt and pepper to taste

  1. Heat the olive oil in a saucepot on medium heat and add the garlic stirring constantly until the garlic softens.

  2. Open the can of tomatoes and crush them up into smaller pieces, add this with salt and pepper to the pot and stir.

  3. Turn the heat to a simmer and cook the sauce for 45 minutes stirring occasionally. Remove from heat and set aside.

For the stuffed pattypan

  1. Preheat an oven to 400°F. Cut the tops off the pattypan and scoop out the middles using a melon baller.

  2. Drizzle some of the canola oil on the pattypans and bake them on a baking tray for about 20 minutes, until they start to soften.

  3. Remove from the oven and let cool slightly for stuffing. Stuff each pattypan with the ratatouille, and top with the shaved manchego cheese. Add the stuffed pattypan back to the oven and bake for 5-10 minutes or until the cheese has melted and started to turn golden brown. Remove from the oven and enjoy!