Before the begining of the recipe : preparing the vegetables

Blanch the tomatoes, cut them into quarters, and remove the seeds. Char the bell peppers, peel them, remove the seeds, and cut them into 1 x 1 ½ inch strips. Peel and wash the onion and slice into inch-thick slices.
 Wash the zucchini and cut them into 1/8-inch thick slices. Wash the eggplants and cut them into half-moons of equal thickness. Crush the garlic cloves. Pick the thyme leaves off the stem. Remove the stems from the basil and parsley and wash the herbs. Set aside one basil leaf and one sprig of parsley per person for the garnish. Chop the rest.

Step 1: For the ratatouille

Heat a little olive oil in a cast-iron pan. Add the tomatoes, peeled garlic cloves, and onion. Season with salt and thyme and cook over a low heat for 30 minutes. Heat a little olive oil in a large frying pan.

Sauté the eggplant and season with salt. Strain through a colander. Repeat the operation with the zucchini and bell peppers. Add all the vegetables to the pan with the tomato and onion.
Simmer until they are tender. Stir gently to combine the mixture. Season to taste and add a drizzle of olive oil, the chopped parsley and basil.

Step 2: Finishing

Plate the ratatouille. Garnish with a basil leaf and a sprig of parsley.