Squashatouille [3/26/2011]


5 to 10 summer squash sliced and halved
1 to 2 onion
2 to 4 garlic cloves
1 tsp salt
1 tsp pepper
2 tbs tomato paste
1/2 cup chicken or vegetable stock
2 to 3 tbs olive oil
use one or more of the following herbs:
1 tsp thyme
1 tsp oregano
2 tsp parsley
2 tsp basil
optional topping:
1/4 cup dry aged shredded cheese

Heat a pan with olive oil on medium heat. Add the diced onions and saute for a couple of minutes.
Next add the minced garlic, and saute until aromatic.
Add in the tomato paste, and cook for several minutes while stirring.
Pour in the stock, and deglaze the pan bottom.
Add the squash, cover, and cook until soft, stirring every few minutes or so.
Add the herbs, salt, and pepper and stir uncovered for another 2 minutes
to cook off liquid.
Top with cheese.