Cheesy Baked Ratatouille

Ingredients

2 tbsp. olive oil

1 large courgette, trimmed and thinly sliced into rounds

1 aubergine, thinly sliced into rounds

1 onion, finely chopped

3 garlic cloves, crushed

2 tsp. fresh thyme leaves, plus extra to garnish

8 large ripe tomatoes

1 tbsp. balsamic vinegar

Pinch of sugar

2 large roasted red peppers from a jar, drained and roughly chopped

150 g goat’s cheese log with rind, sliced into 1/2cm rounds

Directions

Heat 1/2tbsp oil in a large, deep frying pan over high heat. Working in batches, and adding more oil as needed, fry the courgette and aubergine slices until golden. Remove to a plate.

Reduce heat to medium, add remaining 1tbsp oil to the empty and fry the onion for 10min, until softened. Stir in garlic and thyme and fry for 2min. Roughly chop 6 of the tomatoes and add to the pan with the vinegar and sugar. Cook for 10min, until the tomatoes have broken down. Stir through the red peppers and check seasoning. Scrape into a rough 2 litre ovenproof serving dish.

Preheat oven to 200°C (180°C fan) mark 6. Thinly slice remaining tomatoes and arrange on top of the sauce, alternating and overlapping with the aubergine, courgette and goat’s cheese slices.

Season well and cook in the oven for 30min, or until golden and bubbling. Garnish with extra thyme and serve.

Nutritional Information

Per serving:

Calories: 246

Protein: 11g

Total fat: 16g

Saturates: 8g

Carbs: 13g

Total sugars: 12g

Fibre: 5g