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Back-Burner Ratatouille

Rated as 4.5 out of 5 Stars

"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."
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1 h 20 m servings 78
Original recipe yields 8 servings


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  1. 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.
  2. 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.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 78 calories; 3.6 9.2 2 0 455 Full nutrition

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Read all reviews 40
  1. 62 Ratings

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Most helpful positive review

I am trying this recipe today and I thought I'd share since I read someone saying it was a bit bitter. That is from the eggplant. If you first chop and soak eggplant in salt water for about 30 m...

Most helpful critical review

As written, this recipe is just okay and BLAND. With that said, it is a solid foundation for a much better recipe with personalized tweaks as you will read in a multitude of reviews for this dis...

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Least positive

I am trying this recipe today and I thought I'd share since I read someone saying it was a bit bitter. That is from the eggplant. If you first chop and soak eggplant in salt water for about 30 m...

Boy was I glad to find this recipe! It was delicious, easy, low calorie and authentic. My family likes things a little spicy, so I made a the following additions: an extra pinch of both red an...

Did the original recipe and some additions. Added organic cauliflower, green cabbage, real organic tomatoes instead of canned and pressed garlic instead of powder. Excellent. Will make amaranth ...

I also made this in the crock pot. I used a little more zucchini and eggplant than called for, turned out great. It's really better the next day or two. I toasted some thin slices of ciabatta on...

Delicious, healthy, and satisfying all in one meal! I used the crockpot method and made the dish twice...both times i got rave reviews from my family. I did not have yellow squash to add but i...

Very good. A little runny. Next time I might try draining the tomatoes a little.

At first I thought I added too many veggies because the pot was near full. Once it started to cook down the amount of veggies was right on the money! Recipe was delicious and my house smells ama...

I love ratatouille and had to try out this recipe. With a few minor adjustments, it came out beautifully! I wanted equal amounts of zucchini, squash and eggplant, so that wound up being 3 zukes,...

I have never had ratatouille in my 20 years of life until recently and since then I've been dying to try and make it myself. I love how simple this recipe is, just veggies and seasoning. I used ...