With the onset of the fruit and vegetable season, many housewives are looking for various canning recipes. A rather unusual recipe is ratatouille for the winter. You can please your family and friends with this delicious dish in the winter, when there are no fresh vegetables from the garden for a long time.
Ratatouille recipe in jars
Traditionally, this dish belongs to French cuisine and is prepared in the oven. But it can also be preserved in jars. The preparation is very easy. How to make classic ratatouille in eggplant jars?
Required ingredients:
- 1 eggplant;
- 1 medium-sized young zucchini (preferably without seeds)
- 3 red or pink tomatoes;
- Hot chili pepper (you can use it if you want to add some spice to the dish);
- 1 onion;
- 3 cloves of garlic;
- Green basil;
- 1 liter of sunflower oil;
- 2 tbsp. l. apple cider vinegar;
- 50 grams of table salt;
- 35 grams of granulated sugar.
This dish will take approximately 1 hour and 45 minutes to prepare.
Cooking method:
First you need to prepare the vegetables. They need to be washed under water, the stem cut off and dried in a towel. Cut zucchini and eggplant into slices. Eggplants must be poured with cold water and salt so that all the bitterness comes out. Then fry in oil over low heat.
The peppers need to be cored with seeds and chopped. Peel the onion and garlic and cut into cubes. Finely chop the basil.
In the frying pan where the eggplants were fried, you can fry the onions and garlic until golden brown. Then add the zucchini and fry for another 5-10 minutes.
Cut the tomatoes into cubes. Add tomatoes, chili peppers, basil and garlic to the pan, also add sugar and salt. Cover with a lid and simmer for 20 minutes. After this time, place the eggplants in the tomatoes, add the apple bite and simmer for another 15 minutes.
Jars should be sterilized. Spread the ratatouille and sterilize for half an hour. Then cover with a lid and roll up. The jars must be placed upside down, covered with a warm cloth and allowed to cool. When they have cooled down, the workpieces can be sent to the cellar or basement. Ratatouille preserved in this way is ideal for dinner.
Canned ratatouille with thyme
Preserving this dish is very similar to ordinary lecho. Except that in ratatouille, unlike lecho, zucchini is added. It can be served as a side dish to any meat or poultry dish.If you also warm it up before serving, you will get a full-fledged vegetable stew. How to cook ratatouille with thyme?
Required ingredients:
- Zucchini;
- Eggplant;
- Bell pepper;
- Tomatoes (preferably red sour varieties);
- Onion;
- Head of garlic;
- 3 sprigs of thyme;
- 2 sprigs of green basil (you can also use purple)
- Bay leaf;
- Olive oil (you can use vegetable oil);
- Black peppercorns;
- Table salt.
Ratatouille recipe:
All vegetables should be thoroughly washed and peeled. Divide among different plates. Peel the tomatoes and cut into small cubes. Peel the bell pepper from the stalk and core with seeds, then cut into medium-sized pieces.
Finely chop the onion and garlic. If desired, eggplants and zucchini can be completely peeled and cut into large cubes. Heat olive oil in a saucepan and add onion and garlic. Fry until golden brown, then add pepper, eggplant and zucchini. Simmer for 10 – 15 minutes. Vegetables should be stirred periodically.
Then you can add spices, thyme and tomatoes. Cover with a lid and simmer over low heat for 1 hour. A few minutes before it’s ready, add the basil. Place the preserves in jars and sterilize.
Ratatouille with mayonnaise for the winter
How to prepare a snack step by step for the winter? This is quite easy to do.
Required ingredients:
- Zucchini;
- Small sized eggplants;
- Tomatoes;
- Onion;
- Bell pepper;
- Hot chili pepper;
- Black pepper;
- Salt;
- Granulated sugar;
- 5 tbsp. l. acetic acid;
- 2 packs of mayonnaise;
- Tomato paste;
- Sunflower oil;
- Garlic.
Recipe for ratatouille for the winter in jars:
Boil the eggplants in salted water for 4 minutes. Cool.In the same water you can boil zucchini, pre-cut into large cubes.
Peel the tomatoes and chop finely. Peel the pepper from the core and seeds, cut into thin strips. Chop the onion and fry until golden brown. Cut the eggplants into cubes. Mash the boiled zucchini until pureed.
Add all the vegetables, mayonnaise and tomato paste to the zucchini. Move with a wooden spatula. Then add spices (except garlic). Simmer for 2 hours, stirring constantly. Add garlic 15 minutes before cooking.
Then you can act as you wish. You can simply close the lids and put them in the refrigerator, or you can sterilize them. To do this, you need to put the ratatouille into jars and put them in hot water for 30 minutes. After this, the cans can be rolled up.
Place the jars upside down and leave them to cool to room temperature. When they have cooled down, the jars can be put away in the basement or cellar. In winter, you can serve it as a side dish for first courses or spread it on bread and eat it like that.
