Ratatouille - French vegetable stew

Make a small cross-shaped incision on the top of the tomato skin, but not too deep. Immerse it in boiling water for 30 seconds, then in ice water for 1 minute. Peel the tomato and dice its flesh into 1 cm pieces.

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

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