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Ratatouille with ComtéKayleigh Napolitano

Ratatouille with Comté

20 Photo Comte Ratatouile Sm
Ratatouille with Comté
Prep time:
Cook time:
Total time:
  • 1 eggplant
  • 3 roma tomatoes
  • 1 yellow medium squash
  • 1 medium zucchini
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • salt, to taste
  • pepper, to taste
  • 28 oz can of crushed fire roasted tomatoes
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon garlic powder
  • 2 tablespoons Chopped fresh parsley
  • 2 teaspoons fresh thyme
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons olive oil
  • 1 cup shredded Comté cheese
  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini as thin as possible then set aside.
  3. Make the sauce:
    Heat the olive oil in an oven-safe pan over medium-high heat.
    Sauté the onion, garlic, and bell peppers until soft, about 10 minutes.
    Season with salt and pepper, then add the crushed tomatoes.
    Stir until the ingredients are fully incorporated.
  4. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  5. Arrange the sliced veggies in alternating patterns, on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  6. Make the herb seasoning:
    In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil.
    Spoon the herb seasoning over the vegetables.
  7. Cover the pan with parchment and bake for 40 minutes. Uncover, top with shredded Comte then bake for another 20 minutes, until the vegetables are softened.
  8. Remove from the oven, let cool slightly then serve with a side of crusty bread.