Preheat the oven to 350°F.
Prepare the Frittatas: In a large mixing bowl, gently toss together all ingredients until well combined.
Divide the mixture into 8 equal portions, using a large fork to twist them into “nests.”
Heat a large skillet over medium heat and coat with vegetable cooking spray. Place the “nests” in the skillet, flatten out to about 1/2 inch thick. Cook until golden brown, about 2 minutes per side.
Place the skillet in the oven and bake until the frittatas are cooked completely through, about 8 minutes. Keep warm.
Prepare the Ratatouille: Heat the oil in a large sauté pan over medium heat, add the garlic, and sauté until lightly browned, about 1 1/2 minutes. Stir in the onion and bell peppers and sauté until softened, about 1 1/2 minutes.
Toss in the eggplant and squash and stir in the tomato paste. Raise the heat to high, bring to a boil, and boil for about 5 to 8 minutes, stirring frequently.
Add the tomatoes, cook for 1 minute more, and season with salt and white pepper.
Divide the ratatouille among four plates and top with two frittatas per plate.
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