Classic French Ratatouille

Score the skin of the tomatoes in a cross shape with a sharp knife. Blanch them in boiling water for 30 seconds, then transfer to ice water for 1 minute. Afterwards, easily peel them and cut the flesh into 1 cm cubes.

Finely chop the red onion and garlic. Pick the thyme leaves from the stems and roughly chop them. Core the bell peppers and cut them into 4 cm long, 0.5 cm wide strips. Cut the zucchini and eggplant into similarly sized sticks (remove the seedy core).

Heat 30 ml of olive oil in a pot over medium heat, add the onion, and sauté until translucent.