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Nutrition Facts
Serving Size 1 (822g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon pesto sauce
Calories 874
Calories from Fat 454		(51%)
Amount Per Serving		%DV
	Total Fat 50.5g	77%
	Saturated Fat 21.7g	108%
	Monounsaturated Fat 21.5g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 1075mg		44%
Potassium 1660mg		47%
Total Carbohydrate 79.7g		26%
	Dietary Fiber 15.4g	61%
	Sugars 22.2g
Protein 32.1g		64%
Vitamin A 4734mcg		94%
Vitamin B6 1.1mg		53%
Vitamin B12 0.2mcg		3%
Vitamin C 185mg		309%
Vitamin E 4mcg		16%
Calcium 474mg		47%
Iron 6mg		37%
detailed view... how is this calculated?

Ratatouille With Goat's Cheese & Herby Crumble Recipe #194560

To freeze follow the recipe to end of step 4. Double wrap in its dish in cling film and freeze for up to 2 months. To serve, put the frozen crumble into the fridge to thaw for at least 8 hours. Continue with step 5.

by PinkCherryBlossom

1½ hours | 20 min prep

SERVES 4

2 aubergines
3 courgettes
2 red peppers
1 green pepper
6 tablespoons olive oil
2 medium onions, coarsely chopped
2 garlic cloves, crushed
400 g chopped Italian tomatoes
1/4 cup fresh basil, chopped
350 g goat's cheese, with a rind

FOR THE CRUMBLE

350 g sliced white bread, crusts removed
1 tablespoon green pesto sauce
1 tablespoon chopped fresh parsley
1 tablespoon basil
1 tablespoon chives

Cut the aubergines and courgettes into thick slices, no thinner than 2cm/3⁄4in, then cut all the slices across in half. Set aside. Cut the peppers in half, remove and discard the seeds, then cut the peppers into bite-sized chunks. Set aside.
Heat 5 tablespoons of the olive oil in a large pan, add the onions and garlic and gently fry for 8-10 minutes. Add the aubergines, courgettes and peppers and fry for a further 10 minutes. Tip in the chopped tomatoes, season well, cover and cook for 20 minutes. Remove the pan from the heat, stir in the chopped basil and leave aside to cool.
Meanwhile, for the crumble, put the bread into a food processor and blend to fine crumbs. Add the pesto, herbs, the remaining olive oil and plenty of seasoning, then blend again.
Cut the goat's cheese into large bitesized pieces and fold through the ratatouille. Spoon into a 2 litre/31⁄2 pint ovenproof dish. Sprinkle the herby crumb mixture over the top of the ratatouille.
Preheat the oven to 190C/Gas 5/fan oven 170C and bake the crumble for 25 minutes until golden.

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Ratatouille With Goat's Cheese & Herby Crumble Recipe #194560

FOR THE CRUMBLE

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star