RATATOUILLE WITH GOAT'S CHEESE & HERBY CRUMBLE

Ratatouille with goat's cheese & herby crumble image

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

Provided by Tony Tobin

Time 1h45m

Number Of Ingredients 13

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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

Steps:

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

Nutrition Facts : Calories 658 calories, Fat 36 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 2.73 milligram of sodium