Ratatouille for the freezer
Ingredients
- 8 oz Red onion Cut in 1" pieces
- 8 oz Yellow onion Cut in 1" pieces
- 10 oz Red Bell Pepper Cut in 1" pieces
- 10 oz Yellow Bell Pepper Cut in 1" pieces
- 2 lbs Zucchini Cut in 1" pieces
- 1 Egg plant
- 4 ea Garlic, finely chopped
- 28 oz Cherry tomatoes
- 14 oz Diced tomatoes
- 1 tbsp Granulated sugar
- 2 tbsp Red wine vinegar
Instructions
- Heat oven to 400F.
- Spread the onions evenly in a roasting pan and season. Roast for 25 minutes until slightly charred and nicely softened.
- Repeat the process with the bell peppers roasting for about 20 minutes.
- Repeat again with the zucchini, roasting for 15 minutes.
- Slice the eggplant into 1" thick rounds but only cut as many as you can fit into a non-stick frying pan at one time. If you cut too many at once they will brown quickly. Cook the eggplant rounds over a high heat until charred on both sides then remove to a microwave safe plate. Repeat until all the eggplant is cooked. Cover the eggplant with cling film and make a couple of holes for steam to escape. Microwave for 5 minutes or until soft. This also may have to be done in batches.
- Cut the eggplant into chunks. While the vegetables are roasting, place the garlic in a dutch oven with about 4oz of water and simmer until the water has almost gone, then add the tomatoes (both kinds), the sugar, vinegar and a good seasoning with salt and pepper Simmer for 20 minutes.
- Add the roasted vegetables and mix well. Cool and divide into 5 3 cup containers for freezing.