Ratatouille with Olives from Sud de France by Caroline Conran

Ingredients

• 6 tbsp olive oil
• 3 long green peppers, cut into strips
• salt, pepper
• 1 small head of celery, sliced into crescents
• 3-4 sprigs of thyme
• 60 g stoned black olives
• 2 large tomatoes, skinned and cut in pieces
• 2 pinches of sugar
• 2 bay leaves
• 3 cloves garlic, chopped
• small bunch flat parsley, coarsely chopped
• flour
• 2 onions, chopped
• 2 aubergines