Pumpkin Gratin

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Serves 8-10

1⁄2 cup extra virgin olive oil
1 small onion, chopped
1 clove garlic, through the press
3⁄4 cup white wine
1 tsp. sugar
2 pounds tomatoes, chopped
1 tsp. fine sea salt
1⁄2 tsp. pepper
1 5-lb. pumpkin, seeded, peeled and sliced
8 oz. sliced Gruyère cheese
3 Tbs. chopped Italian parsley

Heat half the oil in a skillet; add onion and garlic. Cook 2 minutes, then add the wine, sugar and tomatoes. Cook slowly, until the sauce is thick. Add salt and pepper to taste.

Heat the remaining oil and sauté the pumpkin slices on both sides, until tender. Drain on towels and season with salt and pepper. Cover the bottom of a clay gratin dish with the tomato sauce. Lay the pumpkin on top in overlapping layers, alternating with cheese slices. Bake in a preheated 375-degree oven until the cheese is melted and the gratin is hot. Garnish with chopped parsley.
(Rebecca Ets-Hokin)