Cold ratatouille with plums

Wash the tomatoes, pat dry, cut into quarters and remove all seeds. Peel and cut the onion into small cubes, then fry in a pan until transparent in a small amount of olive oil. Add tomatoes, garlic, thyme and bay leaf. Salt, pepper and cook over low heat for 10 minutes, covered with a lid.

Wash zucchini, peppers and eggplants, remove seeds and stalks from peppers. Cut the vegetables into cubes and fry alternately in a small amount of olive oil. Cut plums into quarters.

Transfer the fried vegetables to the pan with the tomatoes and onions. Put the plums on top and cook under the lid over low heat for 40 minutes.

Ratatouille served chilled, garnished with herbs.