Ratatouille Recipe With Canning Instructions

ratatouille beautifully presented in a cast iron pan
Olives for Dinner / Getty Images
Prep: 10 mins
Cook: 15 mins
Canning time: 30 mins
Total: 55 mins
Servings: 8 servings
Yield: 5 to 6 pints
Nutrition Facts (per serving)
147 Calories
9g Fat
16g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 147
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 79mg 3%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 2g
Vitamin C 40mg 201%
Calcium 43mg 3%
Iron 1mg 5%
Potassium 443mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This colorful recipe is fantastic served over pasta or simply heated and scooped up with a good, crusty bread. It is full of peak summer flavors that are especially rich because in this version of ratatouille the vegetables are broiled before the rest of the sauce is made.


  • 1/4 cup, plus 1 tablespoon extra-virgin olive oil, divided

  • 1 pound eggplant, stemmed, cut into 1-inch chunks

  • 1 pound zucchini, or other summer squash, stemmed, cut into 1-inch chunks

  • 3 medium onions, thickly sliced

  • 3 large tomatoes

  • 2 large red bell peppers, or sweet roasting peppers, cut into 1-inch squares

  • 4 cloves garlic, minced

  • 1/4 cup fresh basil leaves, torn into pieces

  • 1 teaspoon fresh thyme leaves

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the broiler of your oven.

  3. In a large bowl, toss together the eggplant, zucchini, onion, and sweet peppers with 1/4 cup of the extra-virgin olive oil.

  4. Line a baking sheet (or two) with parchment paper. Spread the vegetables on the baking sheet(s) in a single layer (it is OK if the veggies overlap a bit, but they shouldn't be piled too deep). Nestle the whole tomatoes in among the other vegetables.

  5. Broil the vegetables for 5 to 10 minutes until they are starting to show some browned spots but are not burnt.

  6. Remove the baking sheet(s) from the broiler. Lift the whole tomatoes out with a large spoon and set them aside to cool slightly.

  7. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large pot over medium-low heat. Add the minced garlic and stir for 30 seconds.

  8. Add the thyme and the broiled vegetables (except for the tomatoes) to the other ingredients in the pot. Cook, stirring occasionally, for 5 minutes.

  9. While the other vegetables are cooking, remove the stems, most of the seed gel, and as much of the skins as peel off easily from the tomatoes. Coarsely chop the remaining pulp and stir the tomato into the other ingredients.

  10. Remove the pot from the heat and mix in the shredded basil along with salt and pepper to taste. Eat immediately or can.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Canning Instructions

  1. Pressure can only (it is not safe to can ratatouille in a boiling water bath).

  2. Fill clean, hot pint canning jars with the hot ratatouille. Leave 1 1/2 inches head space between the top of the food and the rims of the jars. Wipe the rims of the jars clean with a moist paper or kitchen towel. Screw on the canning lids.

  3. Pressure can pint jars of ratatouille at 10 pounds pressure for 30 minutes. Adjust the pressure if you are canning at a high altitude.


  • When pressure canning, for altitudes of 1001 feet or greater process for 30 minutes at 15 pounds pressure.