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 styleMakes 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.
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