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
0 Out of 5 from
0 reviews
You can add this Ratatouille recipe to your own private DesktopCookbook.