Back-Burner Ratatouille Recipe

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.

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.