Ingredients
- ⅓ 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
- ¼ cup capers
- 1 tablespoon salt
- 1 teaspoon freshly ground pepper
- 6 medium acorn squash
- Nutritional Information
Nutritional analysis per serving (12 servings)
222 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 5 grams protein; 670 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Twelve servings
Preparation
- 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.
1 hour 15 minutes
Dining and Cooking