Microwave Summer Vegetable Marinade with Frozen Tomatoes, Ratatouille Style

Prepare a Ziploc freezer bag, remove the stems from the tomatoes, and place them in whole. Press out as much air as possible, seal the zipper, and freeze.

Prepare a Ziploc container and place the frozen tomatoes inside. Set the lid on loosely and microwave at 500W for about 1 minute 30 seconds.

After heating, peel the tomatoes and cut them into rough chunks.

Peel the eggplant in stripes and cut into 1cm thick rounds.

Prepare an empty container, add water and the eggplant, and let sit for about 5 minutes to remove bitterness. Drain in a colander.

Peel the zucchini in stripes as well and cut into 1cm thick rounds.

Cut the onion into 2cm cubes, and cut the bell pepper the same way.

Thinly slice the garlic.

Prepare an empty container and add the eggplant, zucchini, onion, and garlic. Add salt and pepper and toss once to combine.

Set the lid on loosely and microwave at 500W for about 4 minutes.

Add the tomatoes and bell pepper, toss once to combine, set the lid on loosely, and microwave at 500W for about 3 minutes.

Add the olive oil and white wine vinegar and mix. Let it sit for a while to let the flavors meld, and it's done.