Ratatouille with goat's cheese & herby crumble

Ratatouille with goat's cheese & herby crumble

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(22 ratings)

Prep: 20 mins - 30 mins Cook: 1 hr - 1 hr, 15 mins


Serves 4
This is a good all rounder, perfect for lunch or dinner with a side dish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal658
  • fat36g
  • saturates4g
  • carbs63g
  • sugars0g
  • fibre9g
  • protein25g
  • salt2.73g
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  • 2 aubergines



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 red peppers
  • 1 green pepper
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 medium onions, coarsely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 400g can Italian chopped tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • a large handful of fresh basil, chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 350g goat's cheese with a rind, such as Capricorn

For the crumble

  • 350g sliced white bread, crusts removed
  • 1 tbsp green pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 1 tbsp each chopped fresh parsley, basil and chives



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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Charlotte Lewis
3rd Feb, 2019
Have made this twice now. The first time I stuck largely to the recipe with a tangy log of goats cheese. Served with salad, crusty bread and new potatoes. Went down very well. Second time, I added a few pine nuts to the crumble and sprinkled Parmesan over the top. I used 2/3 mild goats (Capricorn) and 1/3 feta cheese. The effect was milder. If you cut the vegetables very chunky and reduce the cooking time on the hob, I found it fine but where the breadcrumbs met the ratatouille, it was a bit soggy. Good vegetarian dish which has gone down well and is easy to make but won’t rush to do again due to the sogginess of the crumble topping
18th Sep, 2016
I agree with the very first comment that the ratatouille is too mushy, which is only made worse by the fact that the breadcrumbs are so soft that they add no texture whatsoever. A bit disappointed with this recipe :(. I think I'll stick to the traditional
18th Aug, 2015
Making this for the first time. Smells good. Didn't have enough white bread so using a mixture of leftover bread. No chives, so adding extra parsley. Wait and see.
24th May, 2013
this is truly delicious. i am relatively new to cooking, but have made this a few times now and it hasn't failed yet. you do need a big pan though!
28th Mar, 2013
Delicious! Didn't have courgettes so made it without. Added a filet of line-caught cod 12mins before finish time which had just a touch of lemon, salt, pepper and a drizzle of olive oil. Went down a treat! Thanks
6th Jan, 2013
I really enjoyed this recipe. I'm not a vegetarian by any means but this was thoroughly enjoyable and very tasty. I would highly recommend it. I disagree with an early review that the vegetable lose their identity because I do not think that they do. Will definitely be having this again. :-)
16th Feb, 2012
This makes LOADS! Did one veggie main dish and the non-veggies insisted on having some as a vegetable. The veggie went home with a great bowl of it and I have enough in the freezer for a veg dish for 4! No complaints, though - delicious recipe!
9th Aug, 2011
Had a version of this at The New Inn at Coln St Aldwyns in the Cotswolds on our wedding anniversary in August 2011. It looked like it had been put into a circular mould before serving so had a great appearance with a nice thick crunchy cheesy/crumb topping and a quite stiff vegetable base, rather than a sloppy ratatouille appearance. We had it with a rocket salad and a bottle of rosé. Came back home and I made a near copy, but neither of them had the pesto in. Will try it next time. The trick is to get a slightly crunchy almost caramelised topping. It is entertaining standard and really delicious. This version was clearly the influence for the one we had and for good reason: it's a winner.
6th Apr, 2011
We loved this one - I used a very 'seedy' granary bread for the topping and it was SO good. Even my aubergine-averse daughter thought it was delicious.
2nd Apr, 2011
Absolutely divine! However I didn't fry the vegetables for as long as the recipe said as I didn't want them to turn into mush (I like mine with a bit of crunch). Also used ciabatta rolls for the crumble topping and tore them into chunks by hand rather using the processor. All in all, a big hit and definitely a new staple in my menu.


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