Ratatouille for the winter: recipes in jars step by step with photos and videos

With the onset of the fruit and vegetable season, many housewives are looking for various preservation 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 cooked in the oven. But it can also be preserved in banks. Preparation is very easy to prepare. How to cook classic ratatouille in eggplant jars?

Required ingredients:

• 1 eggplant;
• 1 young medium-sized squash (preferably without seeds)
• 3 red or pink tomatoes;
• Hot chili pepper (can be optional if you want to spice up the dish);
• 1 onion;
• 3 garlic cloves;
• Green basil;
• 1L sunflower oil;
• 2 tbsp. l. apple cider vinegar;
• 50g s alt;
• 35g granulated sugar.

This dish will take approximately 1 hour 45 minutes to cook.

Cooking method:

First you need to prepare the vegetables. They need to be washed under water, cut off the stem and dried in a towel. Cut zucchini and eggplant into slices. Eggplant must be poured with cold water and s alt so that all the bitterness comes outThen fry in oil over low heat.

Peppers need to cut the core with seeds and cut. Peel the onion and garlic together and cut into cubes. Finely chop the basil.

In the pan where the eggplant was fried, you can fry the onion and garlic until golden brown. Then add 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 s alt. Cover and simmer for 20 minutes. After this time, put the eggplant in the tomatoes, add the apple bite and simmer for another 15 minutes.

Banks should be sterilized. Spread ratatouille and sterilize for half an hour. Then cover with a lid and roll up. Jars must be placed upside down, covered with a warm cloth and allowed to cool. When they cool down, the blanks can be sent to the cellar or basement. Canned ratatouille in this way is ideal for dinner.

Canned ratatouille with thyme

Preservation of this dish is very similar to an ordinary lecho. Unless zucchini is added to ratatouille, unlike lecho. It can be served as a side dish to any meat or poultry dishes. If you also heat it up before serving, you get a full-fledged vegetable stew. How to make thyme ratatouille?

Required ingredients:

• Zucchini;
• Eggplant;
• Bulgarian pepper;
• Tomatoes (preferably red sour varieties);
• Onion;
• Head of garlic;
• 3 sprigs of thyme;
• 2 sprigs of green basil (purple can also be used)
• Bay leaf;
• Olive oil (you can take vegetable oil);
• Black peppercorns;
• Cooking s alt.

Ratatouille recipe:

All vegetables should be thoroughly washed and peeled. Divide into different bowls. Peel tomatoes, cut into small cubes. Peel the bell pepper from the stalk and core with seeds, then cut into medium-sized pieces.

Chop the onion and garlic finely. Eggplants and zucchini, if desired, can be completely peeled, cut into large cubes. Heat the olive oil in a saucepan and add the onion and garlic. Fry until golden brown, then add pepper, eggplant and zucchini. Simmer for 10 - 15 minutes. Stir the vegetables periodically.

Then you can add spices, thyme and tomatoes. Cover and simmer for 1 hour on low heat. Add basil a few minutes before cooking. Arrange the preservation in jars and sterilize.

Ratatouille with mayonnaise for the winter

How to cook a snack step by step for the winter? This is pretty easy to do.

Required ingredients:

• Zucchini;
• Small eggplant;
• Tomatoes;
• Onion;
• Sweet Pepper;
• Hot chili;
• Black pepper;
• S alt;
• Granulated sugar;
• 5 tbsp. l. acetic acid;
• 2 packs of mayonnaise;
• Tomato paste;
• Sunflower oil;
• Garlic.

Ratatouille recipe for the winter in jars:

Boil eggplants in s alted water for 4 minutes. Cool down. In the same water, you can also boil zucchini, previously cut into large cubes.

Tomatoes peeled and finely chopped. Peel the pepper from the core and seeds, cut into thin strips. Chop the onion and fry until golden brown. Eggplant cut into cubes. Mash 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 just close the lids and put in the refrigerator, or you can sterilize. To do this, ratatouille needs to be decomposed into jars, put them in hot water for 30 minutes. After that, the banks can be rolled up.

Put the jars upside down and let them cool to room temperature. When they cool down, the jars can be cleaned in the basement or cellar. In winter, you can serve as a side dish for first courses or spread on bread and eat like that.

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