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Ratatouille Recipe

   
 

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     Ratatouille

Category   Entrees - Maindishes
Sub Category   None

Ingredients
28 ounce can diced tomatoes, undrained
2 zucchini cut into 1/2 inch cubes
2 yellow squash, cut into 1/2 inch cubes
1 eggplant, cut into 1/2 inch cubes
1 onion, diced
1 teaspoon salt and pepper
1/2 teaspoon italian seasoning
garlic powder to taste
1 teaspoon tomato paste
 
2 tablespoons olive oil

Instructions
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.


Originally Submitted
4/29/2013





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