Ratatouille Recipe With Canning Instructions
This flavorful ratatouille recipe uses broiled vegetables for an especially rich flavor. Instructions for canning are included so you can enjoy year round.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ¼cup plus 1 tablespoon extra-virgin olive oil, divided
- 1pound eggplant, stemmed, cut into 1-inch chunks
- 1pound zucchini, or other summer squash, stemmed, cut into 1-inch chunks
- 3medium onions, thickly sliced
- 3large tomatoes
- 2large red bell peppers, or sweet roasting peppers, cut into 1-inch squares
- 4cloves garlic, minced
- ¼cup fresh basil leaves, torn into pieces
- 1teaspoon fresh thyme leaves
- Salt, to taste
- Freshly ground black pepper, to taste