Ratatouille Tartine

Instructions

1. Prepare the vegetables
   Preheat oven to 425°F (220°C). In a large bowl, combine the eggplant, zucchini, bell peppers, and red onion. Toss with 2 tablespoons olive oil, salt, and pepper until evenly coated.
2. Roast the vegetables
   Spread the vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized around the edges.
3. Create the ratatouille mixture
   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the roasted vegetables, diced tomatoes, and herbes de Provence. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens slightly. Season with salt and pepper to taste.
4. Toast the bread
   While the ratatouille is simmering, toast the sourdough slices until golden brown and crisp around the edges. This can be done in a toaster, under a broiler, or in a toaster oven.
5. Assemble the tartines
   Spread each piece of toasted bread with a layer of soft goat cheese (about 1 oz per slice). Top generously with the warm ratatouille mixture, allowing some to spill over the sides for a rustic presentation.
6. Garnish and serve
   Drizzle each tartine with a little olive oil, sprinkle with freshly ground black pepper, and garnish with torn basil leaves. Serve immediately while still warm.