Ratatouille for winter

So, prepare the vegetables. Wash them thoroughly, dry them with a towel. Cut eggplants into cubes, add salt, mix and let stand for 15-20 minutes, then rinse them and fry in half vegetable oil. Put it in a separate bowl.

Remove the stalks from tomatoes, cut them into cubes. Zucchini is also better to cut. There is no need to clean them. Remove the core with the seeds from the chili peppers, cut into cubes. Peel and chop the onion and garlic. Basil should be finely chopped.

Heat the remaining oil in a large deep frying pan (or a suitable saucepan), put the onion and garlic in it, passer until lightly golden. Add the zucchini, fry the contents of the pan for another 5 minutes.

Now put tomatoes, chili peppers, basil in the pan. Add sugar (you can not put it at all) and salt to taste. Simmer the mixture for 15 minutes.

When this time has passed, put the eggplants in the pan. Pour the vinegar. Simmer the future ratatouille for another 10 minutes, then spread it out in sterilized jars.

Put the jars with the blank to be sterilized for half an hour. Ratatouille is ready - you can roll up the cans.

Wrap the rolled-up jars in something warm, be sure to turn them over and let them cool down. It is better to store ratatouille in a cool place.