Ratatouille Jars with Trout | RICARDO

Ingredients

• 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