Cooking winter ratatouille with zucchini and eggplant

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A homemade preparation that is stored without a refrigerator or cellar is a delicious miracle. You can also call it a vegetable extravaganza. In any case, you will be glad that you decided to cook ratatouille.

What ingredients are needed

To cook, you will need the following list:

• tomatoes – 800g;
• eggplants – 500g;
• zucchini – 500g;
• sweet pepper — 500 g;
• carrot — 200 g;
• vinegar (9%) — 1 tbsp.;
• onion — 300 g;
• vegetable oil — 70 ml;
• sugar — 60 g;
• salt — 30 g;
• ground black pepper.

Cooking process

It all starts with thoroughly washing the vegetables. They need to be cut into circles – eggplant and zucchini. Lightly grease the vegetables with vegetable oil and put in the oven to bake. Temperature – 200 °C, time °C 15-20 minutes. The vegetables should be partially cooked.

Next, you will need a pan with a thick bottom. Grease it with oil and fry the onion. It should be chopped into rings. Put the carrots there, which are also cut into circles. Fry everything together for 3-4 minutes. Chop the pepper into large pieces and cook for another 5 minutes.

At the next stage, eggplant and zucchini are placed in the pan. Tomatoes are poured in, which must first be passed through a meat grinder or chopped with a blender. Now the mass is seasoned with salt, sugar and pepper. All ingredients are brought to a boil and simmered for 25 minutes.

3 minutes before the end of cooking, vinegar is added to the vegetable mass. This completes the entire cooking stage. All that remains is to prepare the container. It must be sterilized and the ratatouille placed in it, rolled up with lids. The finished jars are covered with a warm towel and left until completely cooled.