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| Back-Burner Ratatouille |
"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."
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
- 1/2 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
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- 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.
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.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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