Ratatouille with goat's cheese & herby crumble

Recipe uploaded by

Tony Tobin

5 ratings

Recipe by Tony Tobin

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

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.

Per serving

658 kcalories, protein 25g, carbohydrate 63g, fat 36 g, saturated fat 4g, fibre 9g, salt 2.73 g

Latest comments and suggestions

• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

  We weren't too sure about this one. The vegetables seemed to lose their identity and the crumble topping was very soft. Ratatouille is a favourite in our house, and I think we'll stick with the traditional version in future.

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• flembot

  10 December 2007

  flembot rated and commented on this recipe

  

  Really enjoyed this, easy to put together and a favourite with the kids

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• Susan

  12 December 2007

  Susan rated and commented on this recipe

  

  Very tasty

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• Pauline, Bedford

  11 January 2008

  Pauline, Bedford commented on this recipe

  Made this recipe for vegetarian guest at Christmas but adapted it slightly. I used Weight Watchers recipe for roasted ratatouille, added goats cheese as per recipe but then topped it with a more substantial crumble made with wholemeal flour, margarine and a packet of 7 mixed seeds (available from Sainsbury's). It was really lovely.

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• Pauline, Bedford

  11 January 2008

  Pauline, Bedford rated this recipe

  

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• AliceS

  22 September 2008

  AliceS rated and commented on this recipe

  

  I thought this was excellent. The crumble with pesto in was a great idea, and unlike Moosepup's experience, mine was very crispy and the chunky veg was still recognisable. I made up the whole thing to the end of step 4, went out for a drink with some friends, and bunged it in the oven when we all got back. I found it only needed about 15 mins in a hot oven.

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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 tomatoes
• 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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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 30 mins

Cook 1 hr min 1 hr 15 mins

Vegetarian

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 tomatoes
• 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

Per serving

658 kcalories, protein 25g, carbohydrate 63g, fat 36 g, saturated fat 4g, fibre 9g, salt 2.73 g

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