Ratatouille

Score the skin of the tomatoes at the top with a sharp knife, making a small cross. Submerge them in boiling water for 30 seconds, then transfer them to ice water with ice for 1 minute. Peel the tomatoes and cut the flesh into 1 cm cubes.

Finely chop the onion and garlic. Strip the thyme leaves from the sprigs and roughly chop them. Cut the bell peppers in half, remove the cores, and cut the flesh into strips 4 cm long and 0.5 cm wide. From the zucchini and eggplant, trim off the skin with 1 cm of flesh from all sides and cut them into fries of the same size as the bell peppers. Discard the soft central part of the eggplant and zucchini with the seeds.

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