Baked ratatouille & goat’s cheese
Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day
Ingreadient :
- 4 tbsp olive oil
- 2 red onions, chopped
- 2 garlic cloves, finely chopped
- 2 aubergines, diced
- 2 red peppers, seeded and diced
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 1 tsp soy sauce
- 500ml passata
- 200g young goat’s cheese
- 4 courgettes (a mixture of green and yellow looks nice), thinly sliced
- 400ml milk
- 50g unsalted butter
- 50g plain flour
- 80g parmesan or vegetarian alternative, finely grated
Direction :
- 4 tbsp olive oil
- 2 red onions, chopped
- 2 garlic cloves, finely chopped
- 2 aubergines, diced
- 2 red peppers, seeded and diced
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 1 tsp soy sauce
- 500ml passata
- 200g young goat’s cheese
- 4 courgettes (a mixture of green and yellow looks nice), thinly sliced
- 400ml milk
- 50g unsalted butter
- 50g plain flour
- 80g parmesan or vegetarian alternative, finely grated
