Ratatouille

Ratatouille is a French style vegetable dish.  Chez moi, it is a dish we make a lot; usually served alongside rosemary lamb.  I love the almost sweet taste that the vegetables end up having.  A truly French provincial taste!

Ingredients
5 tomatoes
olive oil
2 red onions, diced
2 small red capsciums, diced
1 small green capsicum, diced
4 small courgettes, diced
2 generous pinches of salt
1 tbsp tomato sauce (or 1 tsp tomato paste with 1/2 tsp sugar)
1 bay leaf
2 generous pinches of dried thyme
2 generous pinches of dried basil
1 crushed garlic clove

Method
Bring water to the boil in a pot.  Score a cross in the base of the tomatoes.  Dunk the tomatoes into the boiling water for around 20 seconds, and then remove them from water.  Peel away skin, and roughly chop.  Set aside.  In a pan, heat the oil and add the onion; cooking over medium heat for 5 minutes.  Add capscium and cook, stiring, for 4 minutes.  Stir through the salt. Remove them both from pan and set aside.  Fry zucchini in pan until browned and return onion and capiscum to the pan.  Add the tomato sauce, stir well, and cook for 1 1/2 minutes.  Add tomatoes, bay leaf, thyme, and basil.  Stir well.  Add garlic; stir again.  Cover and cook for 15 minutes on very low heat.  Remove bay leaf.  Serve!