Ratatouille, canned

By kddozier

Ingredients

• 3 large onions, chopped
• 3 green peppers, chopped (I substitute red/yellow/green for more color)
• 5 cloves garlic, minced
• 1/2 to 3/4 cup oil
• 3 medium eggplant, peeled & cubed
• 5 medium zucchini, chopped
• 3 yellow squash, chopped
• 6 tomatoes, peeled & chopped (I used plum tomatoes & eyeballed how many)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 3 tbs parsley
• 2 tsp basil
• 2 large cans tomato sauce; rinse cans & add the water from rinsing
• Sugar (optional to taste)

Preparation

Step 1

Ratatouille – Pat Brown style​​​​​​​Makes approx. 7 Qts

3 large onions, chopped
3 green peppers, chopped (I substitute red/yellow/green for more color)
5 cloves garlic, minced
½ to ¾ cup oil

3 medium eggplant, peeled & cubed
5 medium zucchini, chopped
3 yellow squash, chopped

6 tomatoes, peeled & chopped (I used plum tomatoes & eyeballed how many)
1 tsp salt
1 tsp pepper
1 tsp oregano
3 tbs parsley
2 tsp basil
2 large cans tomato sauce; rinse cans & add the water from rinsing
Sugar (optional to taste)

Saute onion, peppers, garlic in oil.
Stir in vegetables & cook 10 minutes, stirring to coat with oil.
Add tomatoes, spices & tomato sauce.
Cook until well heated (to kill bacteria)
Seal in hot jars that have been sterilized.
Process in water bath 15 minutes


Becky’s notes: You may have to add a small can of tomato sauce or just more water depending on liquid level when you get everything cooking. Mine was very veggie heavy & needed the extra liquid.
I usually serve it over egg noodles or rice.