Ratatouille and Goat Cheese Casserole

by Chef

Serves: (11” x 9” casserole dish)


(11” x 9” casserole dish)

1 small-chopped Vidalia onion
2 tablespoons minced garlic
2 green bell peppers, seeded and medium chopped
1 medium-sized eggplant, peeled and medium chopped 1 zucchini, medium chopped
1 yellow squash, medium chopped
21?2 cups seeded and chopped vine-ripe tomatoes
12 ounces goat cheese
1 bunch fresh basil, chi onade
Kosher salt, to taste
Freshly ground black pepper
6 tablespoons extra virgin olive oil, divided
1?2 cup panko breadcrumbs


Preheat oven to 350°F degrees. Place a large, heavy-bottomed skillet over medium heat. Add half the olive oil, onions, and stir to tenderize onions, about 5 minutes. Add garlic, eggplant, zucchini, squash, and green peppers. Stir well. Cook over medium heat for 10 minutes, and stir frequently. Add the tomatoes, and then simmer over medium heat for 10 minutes. Stir in goat cheese and basil and mix well. Taste, and adjust seasoning with salt and pepper. Sprinkle breadcrumbs and drizzle remaining olive oil over top. Bake for 20 minutes uncovered. Let cool down for 10 minutes and serve right away.