Ratatouille with Black Olives

Quarter and seed tomatoes.
In a skillet, heat a little olive oil on medium.
One by one, add quartered tomatoes skin-side down and brown lightly.
Remove and skin tomatoes.
Set tomatoes aside in a sieve and season with salt and pepper.
In a skillet, heat a little olive oil on medium.
Cook onions until glassy and set aside with tomatoes.
Brown successively eggplant, zucchini and red and green peppers.
After cooking, season each vegetable lightly with salt and pepper.
Brown garlic and olives for 30 seconds and mix into reserved vegetables.
Drain vegetables and adjust seasoning.
Transfer vegetables to a pot, add herbes de Provence and heat on medium-high.
Serve immediately.
Garnish with toasted croutons.