Cook mode
Tap ingredients as you go
Step 1
Preheat oven to 350. Cut up squashes and eggplants to the size of cap’n crunch pieces. Place on two baking sheets spread out tossed with olive oil and salt. sweat and lightly roast until edges turn brown, little less than an hour while rotating the trays between top and bottom of oven halfway through.
Step 2
Dice and set aside
Step 3
Finely chop onions, sweat in saucepan in olive oil and butter. Then, peel, mince and mix in the garlic. Once fragrant, add the peppers and sweat them thoroughly. Make sure to keep a close eye on the pan so that it doesn’t scorch all of a sudden. This base should reduce in volume considerably and start to turn dark.
Step 4
Add seasonings to the base, turn down the heat. Keep scraping the fond off the bottom of the pot while you wait for the squashes to finish roasting. Add vegetable broth if it starts to burn or the fond is getting too thick.
Step 5
Mix flavor base and roasted squashes in the a casserole dish, adding salt to taste, and then finish in oven for 15-20 minutes. Serve hot.
No cooks yet.
