Recipe Canned ratatouille

• For an easy ratatouille recipe, start by washing the eggplants (remove the seeds if they are large), split the peppers and remove the seeds and white parts.
• Peel the other ratatouille ingredients: zucchini, onion, garlic, tomatoes. Peel and seed the tomatoes.
• Cut the vegetables into larger or smaller cubes depending on your taste.
• In a large pot, brown the onion in a little oil then start cooking the eggplants for 10 minutes.
• Add the peppers, cook for another 10 minutes, finally add the garlic, zucchini and tomatoes.
• Add salt and pepper and simmer over low heat for 40 minutes, uncovered.
• Immediately fill the jars with the hot mixture. Cover the vegetables with a drizzle of olive oil up to 2 cm from the edge.
• Close and immediately proceed to heat treatment for 75 min at 100°C. Your homemade canned ratatouille is finished.

Tips: as an accompaniment to ratatouille, you can serve scrambled eggs or rice.