Eggplant ratatouille in pumpkin bed

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Cortona 052Ingredients: 200 gr fresh tomatoes, 6 tablespoons extra-virgin olive oil, 1 large eggplant (1 pound), cut into 1-inch pieces, coarse salt and ground pepper, 2 large yellow onions (1 pound total), diced, 2-3 garlic cloves smashed and peeled, 200 gr mushrooms, peeled and diced large, 1 bay leaf, 1 tablespoon fresh marjoram, 1 tablespoon oregano leaves, 1 small pumpkin per person


  1. Preheat oven to 350 degrees. Cut pumpkins in half (without peeling) and spoon out the seeds and the flesh. Put flesh aside.

  2. In a colander, toss chopped eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add mushrooms and cook, stirring, for max. 4 minutes. Season with salt and pepper. Add tomatoes, eggplant, bay leaf, marjoram and oregano to pot. Cook, stirring occasionally, until mixture comes to a simmer. Season to taste with red wine vinegar, salt, and pepper. Remove bay leaf.

  3. When the ratatouille is ready fill with it of the oil sprinkled pumpkins. Sprinkle each of them with bread crumbs (panko) and crumble feta cheese on top. Place in the oven and bake for 20-25 minutes

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