Ratatouille with Goat Cheese
A classic French vegetable stew with layers of eggplant, zucchini, and bell peppers, topped with creamy goat cheese and baked until tender.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (medium-sized, sliced into 1/4 inch rounds) | 2 | Count |
| Zucchini (medium-sized, sliced into 1/4 inch rounds) | 2 | Count |
| Red Bell Pepper (sliced into thin strips) | 2 | Count |
| Yellow Bell Pepper (sliced into thin strips) | 1 | Count |
| Onion (large, thinly sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Tomato (large, peeled and chopped) | 4 | Count |
| Olive Oil (extra virgin) | 60 | Milliliters |
| Goat Cheese (crumbled) | 150 | Grams |
| Fresh Thyme (leaves only) | 1 | Bunch |
| Fresh Basil (chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large skillet, heat half of the olive oil over medium heat. Add the onion and garlic, sauté until soft.
- Add the chopped tomatoes to the skillet, season with salt and pepper, and cook until the tomatoes break down into a sauce.
- In a baking dish, spread a layer of the tomato sauce. Arrange slices of eggplant, zucchini, and bell peppers in alternating layers on top.
- Drizzle the remaining olive oil over the vegetables, sprinkle with thyme leaves, salt, and pepper.
- Cover the dish with foil and bake in the preheated oven for 45 minutes.
- Remove the foil, sprinkle crumbled goat cheese over the top, and bake for an additional 15 minutes until the cheese is golden.
- Garnish with fresh basil before serving.
Kitchen equipment
Baking DishLarge SkilletFoil