Ratatouille Niçoise

Set a pot of water over high heat (for blanching the tomatoes). Prepare an ice water bath with about the same amount of water (for cooling the tomatoes after blanching). Allow to come to a boil while preparing the other vegetables.

Trim the ends of the zucchini and cut them into 1/2 cm rounds (do not peel them).

Peel and slice the onions.

Cut the stalks from the green peppers, remove the seeds and cut them into strips.

Peel and crush the garlic cloves.

Peel the eggplants and cut them into rounds.

Submerge the tomatoes into the boiling water and leave each to blanch for 12 seconds. Plunge each tomato into the ice water bath to shock. This will loosen the skins enough to peel.

Peel the tomatoes, cut each into 4 pieces, and seed them.

Heat 3/4 of the olive oil in a heavy-bottomed pan. Brown the eggplant in the oil. Add the peppers, tomatoes and onions, and finally the courgettes and the garlic. Add the bouquet garni. Add salt and pepper to taste, erring on the side of less salt. Add the optional sugar if desired.

Leave to cook over low heat.

Add the remaining fresh olive oil and continue to cook until the desired consistency is reached. Adjust seasoning. Add the optional red wine vinegar, if desired.

Remove the bouquet garni and serve hot.