4-8 medium to large Bryson pattypan squash (I suggest making 8 or so as this is really tasty)
1 medium red onion, cut into ¼ inch dice
1 yellow or red bell pepper, seeded and cut into ¼ inch dice
1 medium sized Japanese eggplant, cut into ¼ inch dice (or 1 cup of diced Italian eggplant)
1 ½ medium sized tomatoes, seeded and cut into ¼ inch dice
1 garlic clove, finely minced
salt and pepper
3-4 basil leaves, washed and finely chopped
olive oil

Preheat oven to 375F. Cut the top of each pattypan squash off and using a melonballer carefully remove the interior leaving the shell of each squash. Lightly toss the cavities and reserved tops with olive oil, salt and pepper place in preheated oven to roast for 10-15 minutes.

In a saucepan over medium high heat, heat a tbsp. of olive oil add the onions and cook for about 5 minutes until soft and translucent. Remove and place in a bowl. Repeat with the bell pepper. Season with salt and pepper. When soft add the bell peppers to the onions. Repeat with eggplant but do so over high heat. When cooked add to the pepper mixture.

Over medium heat, add a tbsp. of olive oil and add the tomatoes and garlic. Cook for 30 seconds and then add the cooked vegetables back into the pan. Mix and season well with salt and pepper. Stir in the basil, remove from heat and place in the bowl again.

Fill each cavity of the squash with some ratatouille (2 tbsp. or so). If desired place a small amount of goat’s cheese on the inside or the top of the squash. Place the reserved ‘hat’ back on the squash and reheat in the oven. Once warm (5 minutes or so) remove and serve as a side dish with fish or chicken or as part of a main dish in a vegetarian meal (such as with saffron rice and sautéed greens).