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For an easy ratatouille recipe, start by washing the eggplants (remove the seeds if they are large), split the peppers and remove the seeds and white parts.
Peel the other ratatouille ingredients: zucchini, onion, garlic, tomatoes. Peel and seed the tomatoes.
Cut the vegetables into larger or smaller cubes depending on your taste.
In a large pot, brown the onion in a little oil then start cooking the eggplants for 10 minutes.
Add the peppers, cook for another 10 minutes, finally add the garlic, zucchini and tomatoes.
Add salt and pepper and simmer over low heat for 40 minutes, uncovered.
Immediately fill the jars with the hot mixture. Cover the vegetables with a drizzle of olive oil up to 2 cm from the edge.
Close and immediately proceed to heat treatment for 75 min at 100°C. Your homemade canned ratatouille is finished.