Ratatouille in a Pumpkin
[Vegan]

For the Ratatouille:

1. Preheat the oven at 450º F. Cut the pumpkin in half and take out the seeds with a spoon so it will bake evenly. You can use the pumpkin you took out when you assemble the ratatouille.
2. Cut eggplant, onions and the zucchini in round thinly slices. Cut the peppers in small pieces as an eggplant slice.
3. Spread with tomato sauce the pumpkin and your baking tray. Start arranging the vegetables one slice at a time: zucchini, eggplant, onion, red pepper, yellow pepper, etc. You can choose any order you like. Add tomatoes on top.
4. Put them in the stove for 40 – 50 minutes. Check if needed more sauce or more baking. You can add more sauce with a spoon from your tray and pumpkin.

For the Red Sauce:

1. In a bowl add thyme, basil, garlic, pepper, salt, chili pepper, olive oil and tomato sauce. Mix everything together and add it on the vegetables in the pumpkin.

For the White Sauce:

1. In a bowl mix coconut milk with salt, pepper, basil, thyme, olive oil and just a little chili pepper. Add it on the vegetables in the baking tray.