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Recipe Detail Page
Cheese-Topped Summer Ratatouille
Summer 2018
What an impressive vegetarian entrée—a mélange of prime-time garden vegetables crowned with a creamy cheese layer and golden crust. This all-in-one, sturdy dish couldn’t be easier to tote to a potluck or picnic.
Serves 8
2 tbsp (30 mL) olive oil
1 small onion, diced
6 garlic cloves, minced
1 small Chinese eggplant, cut in ½-inch (1-cm) pieces, about 1½ cups (375 mL)
3 cups (750 mL) chopped, seeded ripe tomatoes
2 thin zucchini, cut in ½-inch (1-cm) pieces, about 2 cups (500 mL)
1 orange pepper, chopped
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) each of dried basil, leaf oregano and ground cumin
3 cups (750 mL) grated mozzarella or Friulano cheese, divided
1 lb (455 g) soft unripened goat’s milk cheese or mascarpone
½ cup (125 mL) whipping cream
4 eggs
Shredded basil for optional garnish
1. Heat oil in a large skillet. Add onion and sauté over medium heat for 5 minutes, stirring often. If it starts to brown, lower heat. Add garlic and sauté 2 minutes. Stir in eggplant, tomatoes, zucchini and pepper. Stir in sugar and seasonings.
2. Boil gently, uncovered and stirring often, until most of the liquid is reduced, about 15 minutes. Remove from heat. Stir in 2 cups (500 mL) mozzarella and stir until it melts.
3. For topping, place goat’s cheese and cream in a food processor. Whirl until no lumps of cheese remain. Add eggs and whirl until blended.
4. Preheat oven to 325°F (160°C).
5. Oil or lightly butter an 8-cup (2-L) baking dish. Turn vegetable mixture into the dish and roughly smooth. Pour egg mixture overtop, then sprinkle with remaining 1 cup (250 mL) mozzarella.
6. Bake, uncovered, until puffed and golden, 50 to 55 minutes. Let stand at least 10 minutes before serving. Good hot or at room temperature. To tote to a picnic, refrigerate after dish has cooled to room temperature and keep chilled until ready to serve. Garnish with shredded basil, if desired.
Serves 8
