Ratatouille in jars

Ratatouille recipe in jars

Summary: Since I bought my sterilizer, I immediately thought of ratatouille. The grandpa gave me large zucchini, I take this opportunity to make ratatouille in jars. I took care to leave my vegetables very crunchy, because they will still cook for an hour during sterilization. And this winter during very cold weather I will take out my ratatouille in jars, with a little white rice, or to accompany a chicken breast. Now I will have to start fitting out my cellar, because the jars are starting to take up a lot of space in my house. I saved myself a big bowl of my jarred ratatouille, before sterilizing it. I loved these crunchy veggies, good with the cooking jars I can’t wait to eat it.

Ratatouille recipe in jars for 9 jars 4 of 1 l and 5 of ½ l:


  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 green pepper
  • 2 tablespoons of olive oil.
  • 2 tablespoons of Provence herbs
  • 4 zucchini
  • 3 eggplants
  • 10 tomatoes
  • 10 onions
  • 2 large feet of basil


  1. Rinse the peppers, remove seeds then cut into cubes.
  2. Heat the Works with a tablespoon of olive oil.
  3. Cook the peppers for 10 minutes.
  4. Add 1 tablespoon of Provence herbs
  5. Add 1 glass of water and cook for another 5 minutes, raise the heat to the heat.
  6. Season generously with salt and pepper.
  7. To book.
  8. Preheat the oven to 200 °
  9. Rinse the zucchini, cut lengthwise and then into small quarters.
  10. Add a tablespoon of olive oil to the Works.
  11. Add the zucchini and 1 tablespoon of Provence herbs
  12. Season generously with salt and pepper;
  13. Cook for 10 minutes uncovered, then 5 minutes with the lid on.
  14. To book.
  15. Rinse the tomatoes, then cut into six wedges.
  16. Place the quarters on a baking sheet.
  17. Drizzle generously with olive oil.
  18. Peel the garlic then press it over the tomatoes
  19. Place the tomatoes in the hot oven for 30 minutes.
  20. Let the tomatoes cool in the oven
  21. Rinse the eggplants, cut lengthwise, then into quarters.
  22. Add 1 tablespoon of olive oil to the Works, then the eggplants.
  23. Cook covered for 20 minutes.
  24. Gently mix your vegetables with the tomatoes.
  25. Pour the cooking juices from your tomatoes over the vegetables.
  26. Let the vegetables cool.
  27. Fill your jars, which you have scalded beforehand.
  28. Sterilize the jars at 100 ° for 1 hour.
  29. Let the jars cool in the sterilizer.
  30. Store your jars away from light in a cellar.

Preparation time: 60 minutes
Cooking time: 1 hour (s)
Number of people: 9 jars
4 star rating: 1reviews


What wine to drink with: Ratatouille in jars

My favorite wine for this recipe: Côte du Jura white Cépages Savagnin
Temperature between 08 ° and 10 °

Cut the peppersSear the zucchiniSear the eggplantsRoast the tomatoesAdd basil<img src="/wp-content/uploads/2021/09/2781372263981720244.jpg" class="aligncenter"

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