ratatouille as an appetizer

Ratatouille-and-Goat Cheese Dip

Serves at least 8-10.  We thought this late summer treat from Food and Wine magazine would also make a great side dish. 

            ½ c. + 2 Tbs. olive oil

            2 medium onions, cut into ½” dice

            4 large garlic cloves, minced

            kosher salt

            one 1¾ lb. eggplant, cut into ½” dice

            1 tsp. finely chopped fresh thyme

            2 large red bell peppers, cut into ½” dice

            1 medium zucchini, cut into ½” dice

            1 medium yellow squash, cut into ½” dice

            1 lb. medium tomatoes, cut into ½” dice

            ¼ c. chopped fresh basil, plus more for garnish

            1 Tbs. fresh lemon juice

            fresh ground black pepper

            ¾ lb. fresh goat cheese

            assorted chips and crackers, for serving

In a large skillet, heat 2 Tbs. olive oil.  Add onions, garlic, and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened and starting to brown, about 8 minutes.  Scrape onions and garlic into a large bowl. 

Wipe out skillet and heat ¼ c. olive oil in it.  Add eggplant and thyme and cook over moderate heat, stirring occasionally, until eggplant is tender and lightly browned, 8 to 10 minutes.  Scrape eggplant into the bowl with the onions.  Repeat with the red peppers, zucchini, yellow squash, and tomatoes, cooking each vegetable separately in 1 Tbs. oil with generous pinch of salt until just tender and lightly browned, 5 to 7 minutes per vegetable.  As they are cooked, add vegetables to bowl on onions and eggplant.  Stir in chopped basil and lemon juice and season with salt and pepper.

Heat oven to 350 degrees.  Spread goat cheese in bottoms of 2 small baking dishes (about 1 quart each).  Spoon ratatouille on top, cover with boil and bake for about 25 minutes, until hot.  Top with more basil.  Serve warm with chips and crackers.