Thursday, October 18, 2012


Ratatouille has been my sons favorite movie since he was about six months old. Cute movie but I alwasy assumed that this french stew wouldn't be very tantalizing. I stumbled across this recipe while searching Paleo Diet recipes. I made one batch yesterday and we loved it soooo much that I made a second batch to store in the freezer.

This recipe is so good and so easy! This comforting Provencal dish makes for a great entree on a cold night, a tasty side dish, or as a meal for lunch with some cottage cheese. The leftovers just keep getting better! See footnote for oven and slow-cooker instructions.

  • 1 - 28 oz. 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 eggplan,t scrubbed and cut into 1/2 inch cubes
  • 1 onion, finely diced
  • 2 tsp salt
  • 1/2 tsp italian seasoning
  • 1/2 tsp marjoram
  • 1/2 tsp basil
  • 1 tsp garlic powder
  • 1 pinch oregano
  • 1 pinch black pepper
  • 1 tsp tomato paste (optional)
  • 2 tbsp olive oil
Note: The recipe calls for 1 tsp of tomato paste. However, when I made this I accidentally misread the recipe and put in a whole 6 oz can. We thought it turned out delicious. It was a bit on the thick side, regardless, it was still highly rated in our home. Next time I will try it with just one tsp of tomato paste.

  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 12 minutes; stir in rest of seasonings.
  2. Cook uncovered over medium heat until the sauce has reduced and vegetables are tender, 30 minutes - 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.

 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.

Do you have a favorite Italian Paleo dish?


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