RATATOUILLE - FRESH, CANNED OR FROZEN
Use only the best looking and tasting ingredients to make ratatouille. If the vegetables are withered and tasteless, your ratatouille will have the same qualities. Wash and dry vegetables before using. This recipe can be expanded.
Preparation time: 20 minutes (plus canning or freezing time for those methods) Cooking time: Depends on technique used, see method Makes: 4 cups
2 small eggplant, unpeeled, cut into 1/2-inch cubes
5 Tbsp olive oil
4 medium, ripe, on-the-vine tomatoes
1 medium onion, diced
2 garlic cloves, minced
1 medium zucchini, cut into 1/2inch cubes
2 tsp herbs de Provence (see Note)
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
2 Tbsp lemon juice
Preheat the oven to 375 F. Place the eggplant on a parchment paper-lined baking sheet and toss with 2 Tbsp of the olive oil. Roast 30 minutes, or until tender. Remove from oven and set aside.
Coarsely chop the tomatoes and place them and any juices on the board in a bowl. Heat the remaining oil in a wide pot set over medium heat. Add the onion and garlic and cook 5 minutes. Add the tomatoes, zucchini and herbs. Bring to a gentle simmer; simmer 15 to 20 minutes. Mix in the roasted eggplant, lemon juice, salt and pepper.
If canning or freezing, remove from the heat and follow the instructions below. If eating now, simmer the ratatouille 10 or so minutes longer, until the desired texture is achieved.
Freezing ratatouille
Cool to room temperature, and then divide among shallow, airtight containers or freezer bags. Label, date and freeze for up to three months. Thaw and reheat when needed.
Pressure-canning ratatouille
Place rack in pressure canner and add about 3 inches water.
Place 4, 1-cup (250-mL) canning jars in the canner. Heat water to a gentle boil. Set screw bands aside; heat snap-top lids in hot water (180 F/82 C). Keep lids hot until ready to use.
Remove and fill the hot jars with the ratatouille, leaving 1-inch of headspace. Wipe the rims clean. Centre the snap-top lids on the jars. Apply the screw bands.
Screw band down until resistance is met, then increase to fingertip tight. Return filled jars to canner. Make sure the water level in canner is about 3 inches; or the level recommended in your pressure canner manufacturer's manual.
Lock canner lid in place, leaving vent open. Place the canner over high heat and allow steam to escape steadily for 10 minutes, venting canner.
CanningUSA.com says to now process ratatouille for 90 minutes at 11 pounds, or 10 pounds for a weighted gauge. (For elevations above 300 metres, check CanningUSA.com's guide for altitude adjustments.)
When processing time is complete, remove canner from heat and let stand undisturbed until pressure drops to zero.
When it's there, or when no steam escapes when the canner's weight is nudged, wait 2 minutes, and then remove the cover, tilting it away from you. Remove jars and set on a protected surface in a draft-free place to cool. Do not tighten screw bands. Cool undisturbed for 24 hours. Check jar seals by pressing on the centre of each lid. If the lid centre is pulled down and does not move, remove the screw band and lift the jar by the lid. Lids that do not flex and cannot be easily lifted off the jars have good seals.
Refrigerate or reprocess any unsealed jars. Wipe jars with a damp cloth. Remove, wash and dry screw bands; store separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. Use within a year.
