Ratatouille mit Schafskäse (ratatouille with sheep's cheese)

Method

1. Heat a third of the olive oil in a large pot over medium-high heat. Sauté the eggplant in a single layer for 8 to 10 minutes, until tender and lightly browned. Remove to a bowl.
2. Repeat with the zucchini in a little more oil, cooking until tender, then remove.
3. Repeat with the pepper and onion, cooking until softened, then remove.
4. Add the remaining oil and the garlic to the pot. Sauté briefly, then add the chopped tomatoes and herbes de Provence. Simmer for 10 minutes.
5. Return all the cooked vegetables to the pot. Stir gently to combine and warm through for 3 to 4 minutes. Season with salt.
6. Divide among bowls and scatter the crumbled cheese over the top just before serving.

Notes

• Scatter the cheese over unheated, right before serving. Stirred into the hot ratatouille, it melts and dissolves into the sauce, losing the salty, tangy bite that’s meant to contrast with the soft vegetables; added at the end, it stays distinct.
• Cook each vegetable in its own batch, not all together. Eggplant, zucchini, pepper and onion all cook at different rates; combining them from the start means some overcook while others are still firm.
• Combine everything only at the end, off the direct heat. This warms everything through without continuing to cook any one vegetable past its correct texture.
• The ratatouille itself keeps and reheats well for 3 days; add the cheese fresh each time you serve it.

Ingredient substitutions

• Feta or a firm sheep’s cheese both work well; goat’s cheese is a good alternative if you prefer.
• Any summer vegetables can join or replace what’s listed.
• Serve as a main with crusty bread, or as a side to grilled meat or fish.