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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
1 (28 ounce) can diced tomatoes, undrained |
2 zucchini, scrubbed and cut into 1/2-inch cubes |
2 yellow squash, scrubbed and cut into 1/2-inch cubes |
1 eggplant, scrubbed and cut into 1/2-inch cubes |
1 onion, finely diced |
1 teaspoon salt, or to taste |
1/2 teaspoon italian seasoning, or to taste |
1 pinch garlic powder, or to taste |
1 pinch ground black pepper, or to taste |
1 teaspoon tomato paste (optional) |
2 tablespoons extra-virgin olive oil |
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.
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