Ratatouille

Instructions

• 1
  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.
• 2
  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.
• 3
  In a saucepan over medium heat, heat 30 ml of oil, add the onion, and sauté until translucent.
• 4
  Add the bell peppers, cover with a lid, reduce the heat to one-third, and simmer for 5 minutes. Add the tomatoes, stir, cover again with a lid, and simmer for another 5 minutes. Add the garlic and thyme, stir, cover with a lid, and simmer for another 5 minutes.
• 5
  Remove the lid, increase the heat, and boil off all the liquid from the saucepan. Remove from heat.
• 6
  In a pan over high heat, warm 60 ml of oil and sauté the zucchini for 5 minutes until golden brown, stirring occasionally. Transfer it to a colander and let it drain.
• 7
  Add 60 ml of oil to the pan and sauté the eggplant for 5 minutes until golden brown, stirring occasionally. Transfer it to a colander and let it drain. Add the eggplant and zucchini to the saucepan with the vegetables, season with salt and pepper, and stir. Serve warm.