Classic French Ratatouille

On the top of the tomatoes, make a small cross-shaped incision with a sharp knife. Submerge them in boiling water for 30 seconds, then immediately transfer them to ice water for 1 minute. Peel the tomatoes and cut the pulp into cubes of approximately 1 cm.

Finely chop the onion and garlic. Detach the thyme leaves from the stems and roughly chop them. Clean the peppers of seeds and cut them into strips 4 cm long and 0.5 cm wide. Peel the zucchini and eggplant (leaving a thin layer of pulp) and cut them into sticks of the same size as the peppers. Remove the soft middle part with seeds.

In a spacious saucepan, heat 30 ml of olive oil over medium heat. Add the onion and sauté until translucent.