Back-Burner Ratatouille

• 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

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.

tomatoes, zucchini, yellow squash, eggplant, onion, salt, italian seasoning, garlic, ground black pepper, tomato paste, extravirgin olive oil

Taken from www.allrecipes.com/recipe/222005/back-burner-ratatouille/ (may not work)