1 small eggplant, diced

2 zucchini, diced

2 garlic cloves, chopped

6 tbsp (90 ml) olive oil

2 bell peppers, seeded and diced

4 green onions, chopped

2 cups (280 g) cherry tomatoes, halved

2 tbsp (30 ml) tomato paste

1/4 tsp crushed red pepper flakes

1 lb (450 g) skinless trout fillets, cut into large chunks

In a large non-stick skillet over medium-high heat, brown the eggplant, zucchini and garlic in half of the oil (3 tbsp/45 ml). Set aside.

In another skillet over medium-high heat, soften the peppers and green onions in the remaining oil. Add the tomatoes, tomato paste and pepper flakes. Simmer for 5 minutes or until the tomatoes burst. Add more water, as needed, if the vegetables stick to the bottom of the skillet.

Add the eggplant and zucchini mixture and cook for 2 minutes. Divide the ratatouille among four 2-cup (500 ml) Mason jars. At this stage the jars may be cooled and closed, then refrigerated for up to 4 days.

Divide the fish among the jars, packing it into the ratatouille. Tightly close the unrefrigerated jars and place in a large pot of hot water. Cook over low heat for 15 minutes.

For ratatouille that was refrigerated, place the jars in a large pot and cover with water. Bring to a boil, then simmer over low heat for 15 minutes or until heated through. Remove with tongs.

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