Baked Ratatouille with Tender Goat Cheese

• olive oil↗4 ст. л. tbsp
• red onion↗2 шт. pcs

  sliced

• garlic↗2 зубчики cloves

  finely chopped

• eggplant↗2 шт. pcs

  cubed

• red bell pepper↗2 шт. pcs

  seedless, cubed

• smoked paprika↗1 ч. л. tsp
• balsamic vinegar↗2 ст. л. tbsp
• soy sauce↗1 ч. л. tsp
• tomato paste (passata)500 мл ml
• young goat cheese↗200 г g
• zucchini4 шт. pcs

  (mix of green and yellow looks nice), thinly sliced

• milk↗400 мл ml
• unsalted butter50 г g
• all-purpose flour↗50 г g
• Parmesan↗80 г g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a heavy skillet, add the sliced red onion and finely chopped garlic and sauté for 5 minutes until they begin to brown. Add the cubed eggplant and red pepper, fry for another 4 minutes, adding a little more oil if needed. Season to taste, stir in smoked paprika, then pour in the balsamic vinegar and soy sauce. Add the tomato paste, simmer for 5 minutes until the sauce becomes glossy and thick. Remove the skillet from the heat. Prepare ahead and store in the refrigerator for up to two days.

2. 2

   For the sauce, heat the milk in a heavy saucepan until it just begins to boil. In a separate pan melt the butter, add the flour and stir to form a roux. Gradually whisk in the hot milk, bring to a gentle boil and simmer for 2–3 minutes, stirring constantly until the sauce thickens. Add the grated Parmesan and season to taste.

3. 3

   Transfer the cooked ratatouille to a baking dish, pour the cheese sauce over it evenly. Sprinkle the crumbled goat cheese and arrange the thinly sliced zucchini rings, alternating green and yellow if available. It can be assembled a few hours before baking.

4. 4

   Preheat the oven to 220 °C (200 °C with convection, gas 7). Brush or spray the zucchini with any remaining oil and season with sea salt. Bake for 25–30 minutes until the zucchini are tender and lightly browned. Remove from the oven and let rest for 20 minutes before serving.