Back-Burner Ratatouille
Featured in Allrecipes Magazine

Back-Burner Ratatouille

talifuss 1

"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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1 h 20 m servings 78 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.



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 an...

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 m...

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 ...

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...

Very good. A little runny. Next time I might try draining the tomatoes a little.

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 ama...

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 i...

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!

This was good, thanks!