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Categories:
olive oil garlic onions green peppers red peppers zucchinis eggplants tomatoes capers salt freshly ground pepper acorn squash
Viewed: 16 - Published at: a year agoIngredients
- 13 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
Method
- 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.
