Baked Ricotta with Ratatouille

• 500 grams ricotta cheese
• 200 grams goat (chevre) cheese
• 2 tablespoons basil pesto plus extra to serve
• 1 x salt and black pepper to taste
• 1 tablespoon olive oil
• 1 each onions chopped
• 2 cloves garlic crushed
• 150 grams eggplant diced
• 1 each zucchini diced
• 400 grams tomatoes, canned peeled
• 1 x whole wheat bread crusty to serve

1. Preheat oven to 200C/180C (fan forced) and lightly spray a 4 cup ovenproof dish with cooking spray.
2. Mix ricotta and goat's cheese together.
3. Stir in pesto and season with salt and pepper.
4. Spoon into dish and bake for 30 minutes.
5. Heat oil in a pan over medium heat and cook onion and garlic for 2 to 3 minutes or until softened.
6. Add eggplant and zucchini and cook a further 5 minutes.
7. Stir in tomatoes and 1 cup of water and simmer 20 minutes or until vegetables are cooked and sauce is thick.
8. Season with salt and pepper to taste.
9. Unmold ricotta and slice thickly into eight.
10. Serve ratatouille with 2 slices of ricotta, a dollop of pesto and crusty bread.

goat, basil pesto, salt, olive oil, onions, garlic, zucchini, tomatoes, whole wheat bread crusty

Taken from recipeland.com/recipe/v/baked-ricotta-ratatouille-49367 (may not work)