In a large frying pan, heat a little of the olive oil over a medium-high heat and flash fry the peppers for 2-3 in separate batches, tossing occasionally. Remove to a sieve placed over a bowl to drain.
Add a little more olive oil and flash fry the aubergine and courgette in separate batches, adding to the peppers to drain after 2-3 minutes of cooking. Finally, add a little more olive oil to the pan and flash fry the onion and garlic for 2-3 minutes, adding to the rest of the vegetables.
Place all the vegetables in a medium, heavy-based saucepan, and mix in the bouquet garni and the chopped tomatoes. Cover the pan with a lid and cook very gently over a low heat for 25-30 mins, stirring occasionally. Remove from the heat, remove the lid and set to one side.
Preheat the oven to 180°C.
Flatten the turkey steaks using a rolling pin to around 1cm thick to make escalopes. Then cut the turkey escalopes into large strips and coat in the olive oil. Heat a large frying pan over a moderate heat until hot. Season the turkey and sear for 1-2 minutes until golden all over. Create serving pockets using baking parchment.
Spoon the ratatouille into the pockets then top with the seared turkey strips. Seal the ratatouille and turkey in the parchment to enclose. Arrange on baking trays then transfer to the oven and bake for a further 5 minutes to finish cooking the turkey until no pink is showing.
Remove and arrange on serving plates. Open up the parchment and garnish with a sprig of thyme before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.