back-burner-ratatouille.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Back-Burner Ratatouille",
    "url": "http://allrecipes.com/recipe/222005/back-burner-ratatouille/"
}