Cheese topped and baked ratatouille

INGREDIENTS

• 2 tsp salt
• 1 tsp black pepper
• 4 tbsp olive oil
• 2 red onions
• 2 cloves of garlic
• 2 eggplants
• 2 red bell peppers
• 1 tsp paprika
• 2 tbsp balsamic vinegar
• 1 tsp soy sauce
• 2 cups tomato purée
• 7 oz goat cheese
• 4 zucchinis
• 1¾ cups whole milk
• 1¾ oz butter
• 1¾ oz all-purpose flour
• 3 oz Parmesan cheese

TOOLS

• 1 knife
• 1 grater
• 1 frying pan
• 1 wooden spoon
• 1 whisk
• 1 saucepan
• 1 pan
• 1 ovenproof dish
• 1 oven

Peel onions and garlic, then chop them. Next, slice eggplants.

Deseed red bell peppers.

Slice the deseeded red bell peppers and zucchinis.

Shred parmesan cheese with a grater.

Heat 1 tbsp of olive oil in a frying pan. Stir in onions and garlic with a wooden spoon. Cook for 5 minutes, add eggplants and red bell peppers to the frying pan. Stir and cook for 4 minutes. Add paprika, balsamic vinegar, and soy sauce to taste. Next, add tomato puree into the mixture stirring continuously until all ingredients are combined. Stir once more and cook for 5 more minutes to get a ratatouille dish.

Heat milk in a saucepan for 2 minutes.

Warm butter in a pan, add all-purpose flour and whisk. Next, add half of the hot milk and whisk again. Cook for 2 minutes, then whisk in parmesan cheese, 1 tsp of salt, and 1 tsp of black pepper. Finally, cook for 2 minutes to get a cheese sauce.

Preheat the oven to 430°F for 12-15 minutes.

Put ratatouille in an ovenproof dish. Top with cheese sauce and crumble goat cheese too. Add zucchinis and drizzle 3 tbsp of olive oil to the dish. Season with 1 tsp of salt and put the dish in the oven for 25 minutes.

Take the ovenproof dish out of the oven, then set it aside for 20 minutes to get cheese topped and baked ratatouille.

It’s ready to be served !