Recipe:

1. Peel and chop the tomatoes: Fill up a small saucepan with water and bring to the boil. Use a knife to make a cross at the bottom of the tomatoes. Add to boiling water  and blanch for 1 minute, then remove and set aside to cool slightly. When cool enough to touch, peel the tomatoes and cut into chunks.
2. Prepare the vegetables: Finely dice the onion, and chop the garlic. Cut the courgette, aubergine and red pepper into small chunks. Do not mix the vegetables together as they will cook separately. Finely chop the thyme.
3. Cook the vegetables separately: In a large frying pan, fry the aubergine in olive oil, until golden and soft. Remove from the pan and set aside. Add the pepper, tomatoes and thyme. Cook covered until soft, about 5 minutes, then remove from the pan. If too dry, add a splash of water. Remove from the pan and set aside. Fry the onion, garlic and courgette until fragrant, then add the other vegetables back in the pan. Add a bay leaf, season with salt and pepper, and simmer to combine the flavours. Serve at room temperature.