In a large saucepan over a medium heat, brown the onions in a little oil, then add the eggplant and cook 10 minutes.
Add the capsicum then cook and stir for 10 minutes. Finally add the garlic, zucchini and tomatoes.
Season with salt and pepper and gently simmer for 50 minutes uncovered.
Immediately fill the jars with the ratatouille up to 2cm from the brim. The ratatouille must be as hot as possible. Cover the vegetables with a drizzle of olive oil.
Seal tightly and proceed immediately to the heat treatment, see tip. Once sealed, the jars can be stored for up to one year in a cool place. When ready to serve, transfer to a plate and season with salt, pepper and a drizzle of olive oil.
Sealing and Treating the Jars
Place a trivet (or a clean cloth) inside a large saucepan and place the jars upright on top. Fill up the saucepan with water up to half the height of the jars and bring to the boil. Lower the heat and simmer for 45 minutes or until the lids seal themselves. Once sealed, remove from the saucepan using tongs and place somewhere to cool. Store.