Ingredients

Ratatouille

• 1 young onion
• 2 tablespoons extra virgin olive oil
• 1 medium zucchini
• 1 medium eggplant
• 1 red bell pepper
• 2 medium tomatoes
• 3 cloves garlic
• 1 tablespoon honey
• 2 teaspoons dried thyme
• 4 dried apricots

and

• bread, e.g. sourdough
• fresh herbs, e.g. thyme, basil or oregano
• chili flakes or fresh chili pepper
• 200 g goat cheese (rolls) or mozzarella
• honey and olive oil

Preparation

1. Cut the onion into cubes and add to a larger pot with olive oil. Soften it, stirring occasionally, for about 6 minutes.
2. Add the vegetables cut into small cubes in succession, sautéing them in the pot: zucchini, eggplant, bell pepper.
3. Blanch the tomatoes, peel, cut into cubes and add to the pot with the vegetables. Bring to a boil.
4. Add the garlic pressed through a press, honey, dried thyme. Season with salt and pepper and after bringing to a boil, cover the pot and simmer over medium heat for about 30 minutes.
5. Toward the end, add the dried apricots cut into small cubes and cook uncovered for about 5 minutes to evaporate excess liquid.