Hearty Ratatouille With Goat Cheese
INGREDIENTS
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Olive oil cooking spray
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1 can (12 ounces) tomato puree
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3 cloves garlic, thinly sliced
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½ medium yellow onion, finely chopped
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Kosher salt and freshly ground black pepper
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2 tablespoons unsalted butter, cut into small cubes
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1 large bell pepper
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1 large Chinese eggplant or other long, skinny eggplant
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1 large zucchini
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1 large yellow squash
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3 or 4 smallish Yukon gold potatoes, unpeeled (about ¾ pound)
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2 tablespoons extra virgin olive oil
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1 teaspoon fresh thyme leaves
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4 ounces soft goat cheese
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1 tablespoon roughly chopped fresh basil leaves
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Crusty bread, for serving
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