Recipe by talifuss
"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."
Watch video tips and tricks
1 (28 ounce) can
diced tomatoes, undrained
zucchini, scrubbed and cut into 1/2-inch cubes
yellow squash, scrubbed and cut into 1/2-inch cubes
eggplant, scrubbed and cut into 1/2-inch cubes
onion, finely diced
salt, or to taste
Italian seasoning, or to taste
garlic powder, or to taste
ground black pepper, or to taste
extra-virgin olive oil
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!
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!
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.
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!
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 amazing!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 78
** Calories from Fat: 32
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Colorful vegetables bake in a garlicky tomato sauce.
Vegetables and cheese ravioli are baked in a flavorful tomato sauce.
Summer’s tastiest vegetables converge in this classic casserole.