Ratatouille With Brie

  • 1 Brie Log such as Alouette
  • 1 small eggplantshopping list
  • 4 oz. olive oil (for sautéing and garnishing)
  • 1 zucchini
  • 1 yellow squash
  • 2 ripe plum tomatoes
  • 1 tsp. thyme (chopped)
  • Remove outer peel from eggplant and dice into ½ inch pieces
  • Heat 1-2 oz. of olive oil in a heavy gauge skillet
  • Sauté the diced eggplant for 2-3 minutes then place on a towel to drain
  • After draining place cooked eggplant into a small oval casserole dish
  • Preheat oven to 375° F
  • Carefully slice the zucchini , yellow squash , and tomatoes about ¼ inch even slices
  • Slice the Brie also into ¼ inch slices (utilizing a cheese wire makes simplifies this)
  • Begin placing sliced yellow squash , zucchini , sliced Brie and tomatoes in a shingled pattern working from the outside of the casserole towards the center
  • When all vegetables and cheese are placed in the casserole, drizzle with the remaining olive oil and sprinkle with chopped thyme
  • Season with salt and pepper and bake in the oven for 10-15 minutes until bubbly