Ratatouille

Blanch the tomatoes in boiling water, then transfer to a bowl filled with ice and water. Remove the skins and cut them into quarters. Remove the pips and chop. Cut the other vegetables in 1 cm cubes. Heat some olive oil in a frying pan and sauté the vegetables, except the tomatoes, over high heat, one type of vegetable at a time. Season each batch with salt and pepper. While sautéing each batch, leave the former batches to drain in a sieve. In the same frying pan, add a bit more oil, the thyme and the rosemary. Brown the onions slightly then add the garlic and tomatoes. Cook until the tomatoes are almost dry and return the other vegetables to the pan. Season again with salt and pepper and simmer for a further 3 minutes. Serve as a side dish, with bread or as a salad.