Cut the 8 tomatoes, put them in hot water, peel them but leave the green part, cut a cap and seed the inside.
Wash the zucchini, peppers, eggplant and two tomatoes. Peel the onion and garlic.
Finely dice all the vegetables - except - the garlic and sauté them briefly in olive oil.
Put everything in an ovenproof dish, season with crushed garlic, salt, pepper, rosemary, thyme and bay leaf and put in a preheated oven at 160°C for about 25 minutes.
Press the goat cheese and mix it with the cooked ratatouille. Stuff the tomatoes with this mixture and keep warm.
Reheat vegetable or poultry broth. Whisk in butter and basil. Reserve a little basil for decoration. Season the sauce with salt, pepper and lemon juice.
Arrange 2 tomatoes per plate, drizzle with sauce and garnish with basil.
Source:The new kitchen for all seasons. Chanteclerc.
