Ratatouille - French vegetable stew

Cut a small cross into the skin on the top of the tomatoes, but not too deep. Submerge them in boiling water for 30 seconds, then in ice water for 1 minute. Peel the tomatoes and dice the flesh into 1 cm pieces.

Finely chop the onion and garlic. Remove the thyme leaves from the sprigs and coarsely chop them. Cut the peppers, remove the seeds, and cut the flesh into strips 4 cm long and 0.5 cm wide. Without peeling, cut the zucchini and eggplant into sticks of the same size as the peppers. Discard the center of the eggplant and zucchini.

Heat 30 ml of oil in a pan over medium heat, then sauté the onion until translucent.