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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
zucchini	2		scrubbed cut	4.62	0.6842	0.5962	0.08800000000000001
yellow squash	2		scrubbed cut	-	-	-	-
eggplant	1		scrubbed cut	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
salt	1	teaspoon		-	-	-	-
italian seasoning	1/2	teaspoon		-	-	-	-
garlic powder	1	pinch		0.6413	0.1409	0.0321	0.0014
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
tomato paste	1	teaspoon		4.51	1.04	0.2376	0.0258
extra virgin olive oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.