- 3 tbsp olive oil extra virgin
- 1 lb eggplant small, diced
- 1 zucchini small, diced
- 1 green bell pepper small, diced
- 1 red bell pepper small, diced
- 1 yellow bell pepper small, diced
- 4 cloves garlic minced
- 2 tomatoes chopped
- 2 tbsp parsley fresh, chopped
- 2 tbsp basil fresh, chopped
- 1/2 tsp salt
- 1/4 tsp hot pepper flakes
- 1 sheet frozen puff pastry
- 1/4 cup crumbled goat cheese
- In a large saucepan, heat oil over medium high heat.
- Saute eggplant for 5 minutes, stirring frequently.
- Add zucchini and saute for 3 minutes.
- Add green, yellow and red peppers and garlic; reduce heat to medium and cook, stirring for about 8 minutes or until softened.
- Add tomatoes, parsley, basil, salt and hot pepper flakes and stir well to combine.
- Reduce heat to medium, cover and cook, stirring often for 15 minutes or until very soft.
- Uncover and cook for 5 minutes or until thickened.
- Set aside and preheat oven to 400ºF (200ºC).
- Unroll or roll puff pastry into 10 inch (25 cm) square onto parchment paper lined baking sheet.
- Cut into 6 rectangles and prick all over with a fork.
- Bake for about 10 minutes or until golden.
- Gently push centre of each puff with a spoon and fill with ratatouille mixture.
- Sprinkle with goat cheese and return to oven to warm through for about 5 minutes to serve.
Tips & Notes
Tip: If your puff pastry rectangles really puff up, you can cut them in half and fill them with the ratatouille to serve. Simple remove top half and fill with ratatouille and goat cheese. Return to the oven and then use top to cover once its heated through. Recipe developed by Emily Richards.