Back-Burner Ratatouille Recipe - Allrecipes.com
Back-Burner Ratatouille Recipe
  • READY IN ABOUT 1½ hrs

Back-Burner Ratatouille

Read Reviews (15)

"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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Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins

Footnotes

  • 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.
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Reviews More Reviews

May 11, 2012

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!

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Oct 06, 2012

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!

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May 25, 2012

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.

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Oct 16, 2012

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

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Jan 15, 2013

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!

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Aug 26, 2012

Made in the crock pot. Added just a little bit of cayenne pepper. EXCELLENT!

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Aug 20, 2012

Delicious! I made it in the crock pot - the whole house smelled wonderful! It took some time to dice everything up but WELL worth the effort! We had it by itself, likely even better over rice or pasta!

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Jan 29, 2013

Full of flavour. I followed the recipe exactly as written. Will definitely make this again. Served it with rice and some garlic bread.

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Nutrition

  • Calories
  • 80 kcal
  • 4%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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