Recipes Back-Burner Ratatouille 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 9 9 9 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. I Made It Print Nutrition Facts (per serving) 78 Calories 4g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved