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Ratatouille with goat's cheese & herby crumble

Ratatouille with goat's cheese & herby crumble

A star rating of 4.7 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving


  • 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


  • 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.


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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