Ratatouille

1. Start by washing the eggplants (remove the seeds if they are large). Split the peppers to remove the seeds and the white parts.
2. Then peel the zucchini, onion, garlic and tomatoes. Peel and seed the tomatoes for a more tender texture.
3. Cut all the diced vegetables, depending on the size you prefer.
4. In a large pot, brown the onion in a drizzle of olive oil. Add the eggplant and cook for 10 minutes.
5. Incorporate the peppers, continue cooking an additional 10 minutes, then add the garlic, zucchini and tomatoes.
6. Add the herbs (thyme, bay leaf, basil), salt and pepper. Simmer over low heat, without lid, for 40 minutes
7. Immediately fill your jars Sterilized with the still hot preparation. Add a drizzle of olive oil to cover the vegetables up to 2 cm from the edge.
8. Close the jars and proceed to heat treatment: 75 minutes at 100 ° C.

Tips: Serve this homemade ratatouille with rice or scrambled eggs for a simple and tasty meal, summer and winter.