Ratatouille

Now that the tomatoes are ripening outside it is the perfect time to make ratatouille ...

4 tomatoes
3 tbsp olive oil
1 onion, large, cubed
1 capsicum red, cubed
1 capsicum, yellow, cubed
1 aubergine [eggplant], cubed
1 tbsp tomato purée
1 tsp thyme, fresh or dried
2 tbsp basil, fresh
2 cloves garlic, crushed

Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes, and discard skin. Chop tomato flesh into medium dice. Heat the oil in a frying pan over medium heat and cook the onion for 2-3 minutes, then add the capsicum and cook for 5 more minutes. Transfer onion and capsicum to a plate and set aside. Add the aubergine to the pan and cook for 5-6 minutes. Return onion and capsicum to pan, and stir in the tomato purée. Add thyme and tomatoes. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil and garlic. Serve warm, with a crusty baguette.