Recipe Details
Preparation Time
35 mins
Cooking Time
45 mins
Ingredients
- 4 tbsp olive oil
- 2 red onions, chopped
- 2 garlic cloves, finely chopped
- 2 aubergines, diced
- 2 red peppers, seeded and diced
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 1 tsp soy sauce
- 500ml passata
- 200g young goat's cheese
- 4 courgettes (a mixture of green and yellow), thinly sliced
Method
- Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the chopped red onions and cook for 5 minutes, stirring occasionally, until they start to caramelize. Add the finely chopped garlic and cook for another minute, stirring constantly.
- Add the diced aubergines and red peppers to the pan, stirring to combine with the onions and garlic. Cook for 4 minutes, adding more oil if necessary, until the vegetables are tender. Stir in the smoked paprika, balsamic vinegar, and soy sauce. Pour in the passata and bring the mixture to a simmer.
- Reduce the heat to low and let the ratatouille cook, stirring occasionally, for 5 minutes, until it has thickened slightly. Remove from the heat.
- To make the cheese sauce, melt 50g unsalted butter in a small saucepan over medium heat. Whisk in 50g plain flour and cook for 1 minute, stirring constantly, until the mixture forms a smooth paste.
- Slowly pour in 400ml milk, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 2-3 minutes, or until it has thickened slightly. Remove from the heat and stir in 80g grated parmesan cheese.
- Transfer the ratatouille to an ovenproof dish and pour the cheese sauce over the top. Sprinkle with crumbled goat's cheese and arrange the courgettes on top in concentric circles.
- Preheat the oven to 220C. Brush or drizzle the remaining olive oil over the courgette slices and season with sea salt. Bake for 25-30 minutes, or until the courgettes are tender and lightly browned.
- Remove from the oven and allow to rest for 20 minutes before serving.
