Ingredients Weight Measure
Pumpkin 1 ea.
Butter as needed
Olive oil as needed
Extra virgin olive oil 4 Tbsp.
Onions, sliced 2 ea.
Garlic cloves 8 ea.
Eggplants, salted for 30 minutes, diced, 1" 2 ea.
Red bell peppers, diced 2 ea.
Green bell pepper 1 ea.
Plum tomatoes 17 oz.
Tomato juice 6 oz.
Tomato puree 2 Tbsp.
Sugar 1 Tbsp.
Bay leaves 2 ea.
Dried herbs 2 tsp.
Zucchini, diced, 1" 7 oz.
Okra, trimmed, diced, 1" 7 oz.
Cucumber, peeled, diced, 1" 1/2 ea.
Basil, chopped 6 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Salt and pepper as needed


  1. Preheat the oven to 300°F, slice open the top of the pumpkin and scoop out the seeds. With a sharp knife, make 7 slashes in the pumpkin on the outside; this prevents splitting during cooking. Brush inside of the pumpkin with butter and oil, wrap it in foil and bake for 1-1/4 hours or until tender.
  2. Meanwhile, heat the olive oil in a heavy-based saucepan, add the onions and garlic and cook until tender. Stir in the eggplants and peppers and cook over a gentle heat for 10-12 minutes until they start to soften. Then add the diced tomatoes, tomato juice, tomato puree, sugar, bay leaves and herbs and cook until herbs have softened. Then add zucchini, okra, cucumber and basil. Cook for another 10 minutes.
  3. Remove the vegetables from the pan with a slotted spoon and boil the liquid in the pan over a high heat until it becomes syrupy. Return the vegetables to the saucepan and add the TABASCO® Sauce and salt and pepper.
  4. Fill the pumpkin with the ratatouille and return it to the oven for 10 minutes. Serve the ratatouille from the pumpkin, scooping out the pumpkin flesh with the vegetables. An alternative but more time-consuming method is to scoop out the flesh raw, dice it and cook it with the ratatouille.

Yield: 12 servings