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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

78 calories; 3.6 g total fat; 0 mg cholesterol; 455 mg sodium. 9.2 g carbohydrates; 2 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2012
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 minutes it takes that bitterness out of the eggplant and makes dishes with eggplant super enjoyable. Hope this helps! Read More
(51)

Most helpful critical review

Rating: 3 stars
01/22/2019
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 dish. For my personalization I added a tablespoon of italian seasoning a half-tablespoon of dried parsley a full teaspoon of garlic powder and at the end with the tomato paste I added a splash (about a tablespoon) of red wine vinegar. I also peeled my eggplant to save time on the salt soak and removing the bitterness. I also cooked this using the submitter's suggested crock pot method and this method is a solid one for prep set and forget. Read More
63 Ratings
  • 5 star values: 41
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/06/2012
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 minutes it takes that bitterness out of the eggplant and makes dishes with eggplant super enjoyable. Hope this helps! Read More
(51)
Rating: 5 stars
05/11/2012
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 and black pepper 1 Tbsp of fresh garlic double the amount of Italian seasoning and a sprig of each of fresh herbs- parsley marjoram basil and oregano. I think the original recipe would be good as well maybe a bit bland for us. Thank you for sharing this recipe. It is our new favorite! Read More
(41)
Rating: 5 stars
05/25/2012
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 as a side with this. Read More
(25)
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Rating: 5 stars
08/05/2013
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 the grill put this on top along with chopped pepperoni and mozzarella cheese. Put under broiler for a minute or two. Excellent! Hubs wants it again this week! I'll serve it with a big Italian salad. Can't wait! Thanks for the recipe! Read More
(12)
Rating: 5 stars
01/15/2013
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 it didn't matter it was wonderful. I like to serve it in a bowl with a 1/4 cup light ricotta on top...mmm will be making this many times for sure! Thanks for the recipe! Read More
(7)
Rating: 4 stars
10/16/2012
Very good. A little runny. Next time I might try draining the tomatoes a little. Read More
(5)
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Rating: 4 stars
11/07/2012
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 amazing! Read More
(4)
Rating: 5 stars
10/18/2012
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 fresh diced tomatoes and red and yellow peppers instead of zucchini as well as some cabbage and cremini mushrooms. Even my squash hating meat and potatoes of a guy father liked it! The giant kettle was nearly gone within a few hours! Definitely a good recipe to have in your back pocket! Read More
(3)
Rating: 4 stars
08/17/2012
Pretty good....but I felt it was a little bit bitter....great way to use fresh garden veggies...and thats what I did...was gifted eggplants zucchini yellow squash and peppers.....thanks! Read More
(3)
Rating: 3 stars
01/22/2019
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 dish. For my personalization I added a tablespoon of italian seasoning a half-tablespoon of dried parsley a full teaspoon of garlic powder and at the end with the tomato paste I added a splash (about a tablespoon) of red wine vinegar. I also peeled my eggplant to save time on the salt soak and removing the bitterness. I also cooked this using the submitter's suggested crock pot method and this method is a solid one for prep set and forget. Read More