PUMPKIN RATATOUILLE: makes 6 servings
2 medium onions chopped
2 bell peppers cubed
2 tbsp. tomato paste
1 large (3 cups) cubed zucchini
3 cups steamed pealed pumpkin (or squash) cubed
1 small eggplant cubed
4 large cloves of garlic crushed
3 medium tomatoes cubed
2 cups water
1 bay leaf, 1/2 cup fresh basil leaves torn in small pieces, 1 tsp marjoram
1/2 tsp oregano, 1 tsp rosemary
2 tsp salt, red pepper to taste, 1/4 cup olive oil,
1/2 cup chopped assorted olives (pits removed)
1)heat olive oil in large pot on med low heat, crush/press in garlic, add bay leaf (remove it before serving), add onion and salt
2)add eggplant, chopped tomatoes, tomato paste herbs and water, stir and simmer for 15 minutes
3)add zucchini, peppers, squash or pumpkin, then cover and simmer 10 minutes
4)mix well, top with chopped olives. Test for tenderness – if pumpkin is soft then it’s done

Pumpkin Ratouille