Enjoy your summer bounty all year long thanks to pressure canning a delicious ratatouille recipe. Serve it as a side, pasta sauce, or with bread as an appetizer, it's so versatile!

Advertisement

Ingredients

  • ¼ cup olive oil

  • 2 medium sweet onions, coarsely chopped (3 cups)

  • 1 – 1.5 pound eggplant, peeled if desired, and coarsely chopped (6 cups)

  • 4 large red sweet peppers, seeded and coarsely chopped (4 cups)

  • 2 ½ – 3 pounds tomatoes, peeled and chopped (6 cups)

  • 1 tablespoon snipped fresh rosemary

  • 1 tablespoon snipped fresh oregano

  • 2 teaspoons snipped fresh thyme

  • 4 cloves garlic, minced

  • 2 teaspoons salt

  • 1 teaspoon ground black pepper

  • ½ cup snipped fresh basil

  • ½ cup snipped fresh parsley

  • ¼ cup bottled lemon juice or red wine vinegar

Directions

  • In an 8- to 10-quart heavy pot heat oil over medium-high heat. Add onions; cook about 10 minutes or until onions are just tender, stirring occasionally. Add eggplant and sweet peppers; cook and stir about 5 minutes or until eggplant and peppers just begin to soften. Add the tomatoes, rosemary, oregano, thyme, garlic, salt, and black pepper. Bring to boiling over medium-high heat, stirring often; reduce heat. Cover and boil gently for 5 minutes. Stir in basil, parsley, and lemon juice.

    Ladle hot vegetable mixture into hot clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

    Process filled jars in a pressure canner at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.

    To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).

    Ads will not print with your recipe

Nutrition Facts

62 calories, 3 g fat (0 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 239 mg sodium, 8 g carbohydrates, 3 g fiber, 5 g sugar, 1 g protein.

Reviews