- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium onions, cut into 1/2-inch dice
- 4 large garlic cloves, minced
- Kosher salt
- One 1 3/4-pound eggplant, cut into 1/2-inch dice
- 1 teaspoon finely chopped thyme
- 2 large red bell peppers, cut into 1/2-inch dice
- 1 medium zucchini, cut into 1/2-inch dice
- 1 medium yellow squash, cut into 1/2-inch dice
- 1 pound medium tomatoes, cut into 1/2-inch dice
- 1/4 cup chopped basil, plus more for garnish
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
- 3/4 pound fresh goat cheese
- Assorted chips and crackers, for serving
- In a large skillet, heat 2 tablespoons of the olive oil.
- Add the onions, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened and starting to brown, about 8 minutes. Scrape the onions and garlic into a large bowl.
- Wipe out the skillet and heat 1/4 cup of the oil in it.
- Add the eggplant and thyme and cook over moderate heat, stirring occasionally, until the eggplant is tender and lightly browned, 8 to 10 minutes.
- Scrape the eggplant into the bowl with the onions. Repeat with the red pepper, zucchini, yellow squash and tomatoes, cooking each vegetable separately in 1 tablespoon of oil with a generous pinch of salt until just tender and lightly browned, 5 to 7 minutes per vegetable.
- As they are cooked, add the vegetables to the bowl of onions and eggplant. Stir in the chopped basil and lemon juice and season with salt and pepper.
- Preheat the oven to 350°.
- Spread the goat cheese in the bottoms of 2 small baking dishes (about 1 quart each).
- Spoon the ratatouille on top, cover with foil and bake for about 25 minutes, until hot.
- Top with more basil.
- Serve warm with chips and crackers.