Baked Ratatouille with Goat Cheese and Pesto
Here’s my go-to version of ratatouille, the classic Mediterranean dish loaded with layers of colorful vegetables that practically shout summertime. Bake it until bubbly and fragrant, then top it off with dollops of basil pesto and creamy goat cheese when it's fresh from the oven. Easy, fuss-free, and totally delicious!
Equipment
Ingredients
- 1 pound (450 g) eggplant
- 2 small zucchini 8-10 ounces total, sliced into ½-inch rounds
- 1 red or orange bell pepper seeded and sliced into large bite-size pieces
- 1 small red onion sliced (about ½cup)
- 3 tablespoons (45 ml) extra-virgin olive oil
- 1 ½ teaspoons salt
- 2 teaspoons chopped fresh thyme leaves plus 3 or 4 sprigs
- 1 cup (250 ml) canned crushed tomatoes or puree
- 2 cloves garlic crushed or grated
- ½ teaspoon crushed red pepper
- Freshly ground black pepper
- 1 cup plum, vine or cherry tomatoes sliced into quarters or halved if using cherry tomatoes
- ½ cup (75 g) soft goat cheese or crumbled feta cheese
- 2 tablespoons (30 g) basil pesto sauce
Instructions
- Preheat oven to 425 (220 C) degrees.
- Peel the eggplant, if you prefer, or leave some of the skin on in strips. Trim off the stem, slice into quarters lengthwise, then slice into 1-inch thick half moons.
- Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with 3 tablespoons extra-virgin olive oil, 1 teaspoon salt, 2 teaspoons chopped fresh thyme leaves and toss together.
- Stir the remaining ½ teaspoon salt, garlic, crushed red pepper and black pepper into the crushed tomatoes. Spread over the bottom of a 4-5 quart casserole or baking dish.
- Arrange the vegetable mixture in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first).
- Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.
Video
Notes
- A batch of this baked ratatouille serves up to 6 people as a side, or 4 as a main dish. Store any leftovers in an airtight container in the refrigerator for up to a week.
- Freezing: Prepare and bake without the cheese and pesto. Freeze in a well wrapped container for up to 1 month. Defrost and heat at 350F about 20 minutes. Add the cheese and pesto before serving.
Nutrition
Calories: 187kcalCarbohydrates: 15gProtein: 7gFat: 13gSodium: 744mgFiber: 5gSugar: 7g
