Recipes

Back-Burner Ratatouille

Name: Back-Burner Ratatouille
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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; 0.5 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

4.5

(64)

41 Reviews

9 Photos

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.

Recipe by talifuss

Published on April 18, 2011

9

Prep Time:

20 mins

Cook Time:

1 hrs

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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 (Optional)
2 tablespoons extra-virgin olive oil

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.

Cook's Notes:

Alternate cooking methods: Layer the tomatoes and all the vegetables and seasonings in a deep baking dish or Dutch oven. Cover and bake at 275 degrees F (135 degrees C) for about 3 hours. Towards the end, stir in tomato paste and adjust seasoning, then uncover and return to the oven until liquid reduces as much as desired.

Do the same thing, but in a slow cooker, either on high for 3 to 4 hours or on low for 6 to 8 (or all day). Again, add the tomato paste and uncover to reduce the liquid.

Nutrition Facts (per serving)

78	Calories
4g	Fat
9g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 78
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Sodium 456mg	20%
Total Carbohydrate 9g	3%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 2g
Vitamin C 19mg	94%
Calcium 56mg	4%
Iron 3mg	15%
Potassium 356mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.