Every year I grow an abundance of summer squash in my gardens. One of my favorites is patty pan squash. The doll making retreat that I held last fall was in late September, when my squash were still plentiful, but my tomatoes and eggplants were at the end of their seasons. You can change the proportions of the vegetables in this recipe to fit what you have available. Ratatouille normally has quite a few tomatoes in it.
Ratatouille
3 large Vidalia onions
4 assorted heirloom tomatoes
2 small eggplants
6 medium patty pan squash
8 ounces shredded Parmesan cheese
6 fresh basil leaves, roughly chopped
1/4 cup olive oil
sea salt
Wash the vegetables and cut them into 1 inch cubes. Put the vegetables into a crock pot with a removable stoneware insert. Toss with olive oil and sprinkle with sea salt to taste. Place the stoneware insert in a 300 degree oven for 3 hours. Remove from oven and refrigerate overnight. The next day, put the insert into the crock pot. Add Parmesan cheese and the basil, stir lightly to mix. Cook in the crock pot on high for 4 hours.
Hi Paula – thank you so much for posting your ratatouille recipe! I can’t wait to try it. If I don’t have patty pan squash, what is your favorite recommendation for a substitute? Susie
Susie,
Any summer squash will work. Most ratatouille recipes use zucchini, which is great and a lot easier to buy 🙂
Paula