Classic Ratatouille | French Vegetable Dream

Score the top of the tomatoes crosswise. Immerse in boiling water for 30 seconds, then immediately plunge into ice water for 1 minute. Peel the tomatoes and cut the flesh into cubes of approx. 1 cm.

Finely chop the onion and garlic. Pluck the thyme leaves from the sprigs and roughly chop them. Deseed the bell peppers and cut them into strips 4 cm long and 0.5 cm wide. Peel the zucchini and eggplant (leaving approx. 1 cm of flesh on the skin) and cut them into the same shape as the bell peppers. Remove the soft inner part with the seeds.

Heat 30 ml of olive oil in a pot over medium heat. Sauté the onion until translucent.