Name: Back-Burner Ratatouille recipe
Ingredients: 1 (28 ounce) can diced tomatoes, undrained;2 zucchini, scrubbed and cut into 1/2-inch cubes;2 yellow squash, scrubbed and cut into 1/2-inch cubes;1 eggplant, scrubbed and cut into 1/2-inch cubes;1 onion, finely diced;1 teaspoon salt, or to taste;½ teaspoon Italian seasoning, or to taste;1 pinch garlic powder, or to taste;1 pinch ground black pepper, or to taste;1 teaspoon tomato paste;2 tablespoons extra-virgin olive oil

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Ingredients

1 (28 ounce) can diced tomatoes, undrained 2 zucchini, scrubbed and cut into 1/2-inch cubes 2 yellow squash, scrubbed and cut into 1/2-inch cubes 1 eggplant, scrubbed and cut into 1/2-inch cubes 1 onion, finely diced 1 teaspoon salt, or to taste ½ teaspoon Italian seasoning, or to taste 1 pinch garlic powder, or to taste 1 pinch ground black pepper, or to taste 1 teaspoon tomato paste 2 tablespoons extra-virgin olive oil

Nutrition Info

77.6 calories carbohydrate: 9.2 g cholesterol: : - fat: 3.6 g fiber: 2.7 g protein: 2 g saturatedFat: 0.5 g servingSize: - sodium: 455.5 mg sugar: 4.3 g transFat: : - unsaturatedFat: : -

Directions

Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat, add zucchini, yellow squash, eggplant, and onion, stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes, stir in Italian seasoning, garlic powder, and black pepper to taste.
Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving.

Recipe Yield

8 servings

Recipe Note

So good and so easy, this comforting Provencal dish is great warm as a side dish, or cold with cottage cheese for lunch. The leftovers just keep getting better. See footnote for oven and slow-cooker directions.

Alternatives to this recipe

Back-Burner Ratatouille