Provençal Ratatouille with Herbed Goat Cheese Toast

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 medium eggplant, cubed
• 1 medium zucchini, sliced
• 1 medium red bell pepper, chopped
• 4 medium tomatoes, diced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 4 slices crusty bread
• 8 ounces goat cheese, softened
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon olive oil

Method

1. 01
   Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic and cook for another minute until fragrant.
3. 03
   Add the eggplant cubes and cook, stirring occasionally, until they are golden and starting to soften, about 10 minutes.
4. 04
   Stir in the zucchini slices and chopped red bell pepper, cooking until they begin to soften, about 5 minutes.
5. 05
   Add the diced tomatoes, fresh thyme, and rosemary. Season with salt and pepper. Reduce the heat to low and let simmer uncovered for 30 minutes, allowing the flavors to meld.
6. 06
   While the ratatouille simmers, prepare the herbed goat cheese toast. In a small bowl, combine the softened goat cheese with chopped basil and chives.
7. 07
   Brush the slices of crusty bread with olive oil and toast them in a preheated oven at 375°F (190°C) for about 5-7 minutes, until golden and crisp.
8. 08
   Spread the herbed goat cheese generously over the warm toast slices.
9. 09
   Serve the ratatouille warm with the herbed goat cheese toast on the side.