Recipe Coriander seed ratatouille

1. In a wide saucepan, put 1/2 glass of olive oil. Then cut the garlic and put them in the pan. 
2. Cut the eggplant lengthwise and then in small pieces to obtain cubes of one centimeter. Add the eggplant in the pan. And put fine salt. 
3. In another saucepan, put a little olive oil and the yellow peppers cut into strips. Once cooked, add in the saucepan with the eggplant then stir everything. Add the coriander seeds and stir again then 1/2 glass of olive oil in the pan and stir everything. 
4. Add the zucchini cut into a centimeter cube as well as the 2 branches of thyme, put the tomatoes cut into cubes of one centimeter, add coarse salt and stir. Simmer for a few minutes. 
5. Fill the jars with the hot preparation up to 2cm from the edge, close and immediately proceed to the heat treatment for 1:30 to 100 ° C. 

Discover the video recipe with the replay of Workshop n ° 3 Bocal live.