Acorn Squash Ratatouille

Acorn Squash Ratatouille

1 acorn squash
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 eggplant, cubed
1 large or 2 small zucchini, diced
1 tablespoon dried or 3 tbsp fresh chopped basil
1 1/2 tsp Italian seasoning
½ tsp fresh ground black pepper
1 (28 oz) can crushed tomatoes
1 tsp sea salt

Cut the squash in half, scoop out the seeds, and cut it into pieces that will fit into a steamer. Steam for 30-40 minutes, until very soft.

Meanwhile, heat the oil un a saucepan or skillet over medium-low heat, add the onion, garlic, eggplant, zucchini, basil, Italian seasoning and pepper, and sauté for about 15 minutes, until the eggplant is very soft. Stir in the tomatoes and salt, turn heat down to low, and cook, stirring occasionally, for another 15 minutes. Scoop the squash pulp out of the skin, chop it up, and stir it into the ratatouille. Cook a few more minutes, until heated through.