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.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
246
Ingredients
2Tbsp.
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
2tsp.
fresh thyme leaves, plus extra to garnish
8
large ripe tomatoes
1Tbsp.
balsamic vinegar
Pinch of sugar
2
large roasted red peppers from a jar, drained and roughly chopped
150g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
