Provencal Tartine: Grilled Bread Topped with Ratatouille

Heat the extra virgin olive oil in a large heavy sauté pan.

Add the herbs de Provence and heat for 10 seconds.

Add the onions, garlic, eggplant, and peppers.

Stir continuously over high heat for about 4 minutes until the onions are translucent.

Add the tomatoes, tomato paste, thyme, bay leaf, salt, and pepper, and stir to blend.

Cook over medium heat for 10 minutes.

Add the squash and cook for 5 more minutes.

Remove the bay leaf and thyme sprigs.

Set the ratatouille aside to cool slightly.

Serve the ratatouille on top of grilled levain bread.

Top with crumbled goat cheese and basil.

Drizzle with extra virgin olive oil.

Equipment Needed

Spice Level:

Dietary