Name: Ratatouille with goat's cheese & herby crumble
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Cuisine: British
Ingredients: 2 aubergines; 3 courgettes; 2 red peppers; 1 green pepper; 6 tbsp olive oil; 2 medium onions coarsely chopped; 2 garlic cloves crushed; 400g can Italian chopped tomato; a large handful of fresh basil chopped; 350g goat's cheese with a rind, such as Capricorn; 350g sliced white bread crusts removed; 1 tbsp green pesto; 1 tbsp each chopped fresh parsley basil and chives

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Ratatouille with goat's cheese & herby crumble

Ratatouille with goat's cheese & herby crumble

Tony Tobin

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Serves 4

Easy

Prep: 20 mins - 30 mins

Cook: 1 hr - 1 hr and 15 mins

A star rating of 4.7 out of 5.23 ratingsRate

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This is a good all rounder, perfect for lunch or dinner with a side dish

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 aubergines
3 courgettes
2 red peppers
1 green pepper
6 tbsp olive oil
2 medium onions

coarsely chopped
2 garlic cloves

crushed
400g can Italian chopped tomato
a large handful of fresh basil

chopped
350g goat's cheese

with a rind, such as Capricorn

For the crumble

350g sliced white bread

crusts removed
1 tbsp green pesto
1 tbsp each chopped fresh parsley

basil and chives

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Nutrition: per serving

kcal658
fat36g
saturates4g
carbs63g
sugars0g
fibre9g
protein25g
salt2.73g

Method

step 1

Cut the aubergines and courgettes into thick slices, no thinner than 2cm/3⁄4in, then cut all the slices across in half. Set aside. Cut the peppers in half, remove and discard the seeds, then cut the peppers into bite-sized chunks. Set aside.
step 2

Heat 5 tablespoons of the olive oil in a large pan, add the onions and garlic and gently fry for 8-10 minutes. Add the aubergines, courgettes and peppers and fry for a further 10 minutes. Tip in the chopped tomatoes, season well, cover and cook for 20 minutes. Remove the pan from the heat, stir in the chopped basil and leave aside to cool.
step 3

Meanwhile, for the crumble, put the bread into a food processor and blend to fine crumbs. Add the pesto, herbs, the remaining olive oil and plenty of seasoning, then blend again.
step 4

Cut the goat’s cheese into large bitesized pieces and fold through the ratatouille. Spoon into a 2 litre/31⁄2 pint ovenproof dish. Sprinkle the herby crumb mixture over the top of the ratatouille.
step 5

Preheat the oven to 190C/Gas 5/fan oven 170C and bake the crumble for 25 minutes until golden.

RECIPE TIPS

FREEZING

Follow the recipe to end of step 4. Double wrap in its dish in cling film and freeze for up to 2 months. To serve, put the frozen crumble into the fridge to thaw for at least 8 hours. Continue with step 5.

Recipe from Good Food magazine, November 2001

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A star rating of 4.7 out of 5.23 ratings

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