Wednesday, September 4, 2013

back burner ratatouille

Hall of Fame!  This simple recipe blew me away.  What was crazy about this recipe is that my kids LOVED it and asked for seconds and thirds.  Maybe it's because they picked the eggplant, zucchini and basil that we used.  Whatever it was, we're keeping this recipe because it's super duper healthy and scrumptious.  Thanks, Angeli for recommending this recipe!

back burner ratatouille (my friend Angeli found it at allrecipes; I adapted it slightly)
28 ounces crushed tomatoes
2 yellow zucchini, scrubbed and cut into 1/2-inch cubes
2 small eggplants, scrubbed and cut into 1/2-inch cubes
1 onion, diced
1 teaspoon salt
15 fresh basil leaves
sprinkling of garlic powder
sprinkling of black pepper

Pour tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, 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 basil, garlic powder and pepper.
Cook covered over low heat for 2 hours.  Adjust seasonings and serve.

What I have to say- I may have spelled the name of this dish wrong.  That's okay.  It's charming.

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