RATATOUILLE IN ACORN SQUASH

Ratatouille in Acorn Squash image

Provided by Barbara Gamarekian

Time 1h15m

Yield Twelve servings

Number Of Ingredients 12

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Ingredients

1/3 cup olive oil
4 garlic cloves, crushed
2 large onions, sliced
4 green peppers, cut into 1/2-inch strips
2 red peppers, cut into 1/2-inch strips
4 medium zucchinis, sliced
2 medium eggplants, peeled and cut into 1-inch cubes
12 ripe tomatoes, peeled and sliced
1/4 cup capers
1 tablespoon salt
1 teaspoon freshly ground pepper
6 medium acorn squash

Steps:

Heat the oil over high heat in a large pot and saute the garlic, onion and all the peppers until they are soft, about 15 minutes. Add the zucchini, eggplant and tomatoes, and stir well.
Lower the heat to a simmer and cook for an hour and a half. Add the capers, salt and pepper during the last 15 minutes of cooking. Keep hot.
Preheat the oven to 350 degrees.
Halve the acorn squash, remove the seeds and place them, cut side down, on a baking sheet. Add one inch of boiling water. Bake for 45 minutes.
To serve, spoon some of the ratatouille into the cavity of each half.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 10 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 660 milligrams, Sugar 11 grams