Liste of Recipes
*Ratatouille ( conserves)
A recipe from
INGREDIENTS - (6 portions)
6 x 500ml
5 medium eggplants (cut into cubes)
6 zucchini (cut into cubes)
6 red peppers (cut into cubes)
3 medium white onions, chopped
12 fresh, diced tomatoes (San Marzano or Romanelli)
In a big pan, heat 5 tbsp. olive oil before cooking the onions.
When onions are transparent, add eggplants and let cook 3 – 4 minutes.
Add zucchini and peppers. Let cook another 5 – 7 minutes to finish cooking.
Season with salt and add a few basil leaves.
Let it cool down.
Place vegetables in jars that were sterilized beforehand.
Fill up to the neck of the jar.
Leave 2.5 cm of space from the neck.
Wipe the inside and the outside of the jars opening very well.
Work the ratatouille with a fork to let air out.
Close cover (do not tighten the ring too much).
Place in a “bain-marie” and when water starts to boil let cook for 15 minutes.
Let cool in water.
Leave jars on counter for 20 minutes then check if they have sealed properly.
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