We’ve kept this light and vegetable-focused, but you could stir some drained tinned beans into the tomato and pepper sauce before cooking if you’re after a heartier dinner.
If you are making this for vegetarians, then make sure your goat's cheese is vegetarian friendly.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
246
Ingredients
2 Tbsp. olive oil
1 large courgette, trimmed and thinly sliced into rounds
1 aubergine, thinly sliced into rounds
1 onion, finely chopped
3 garlic cloves, crushed
2 tsp. fresh thyme leaves, plus extra to garnish
8 large ripe tomatoes
1 Tbsp. balsamic vinegar
Pinch of sugar
2 large roasted red peppers from a jar, drained and roughly chopped
150 g goat’s cheese log with rind, sliced into 1/2cm rounds
Directions
Step 1Heat 1/2tbsp oil in a large, deep frying pan over high heat. Working in batches, and adding more oil as needed, fry the courgette and aubergine slices until golden. Remove to a plate.
Step 2Reduce heat to medium, add remaining 1tbsp oil to the empty and fry the onion for 10min, until softened. Stir in garlic and thyme and fry for 2min. Roughly chop 6 of the tomatoes and add to the pan with the vinegar and sugar. Cook for 10min, until the tomatoes have broken down. Stir through the red peppers and check seasoning. Scrape into a rough 2 litre ovenproof serving dish.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Thinly slice remaining tomatoes and arrange on top of the sauce, alternating and overlapping with the aubergine, courgette and goat’s cheese slices.
Step 4Season well and cook in the oven for 30min, or until golden and bubbling. Garnish with extra thyme and serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
