Back Burner Ratatouille
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
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