Ratatouille Stew With Goat Cheese

Step 1: In a large enameled cast iron casserole or Dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the eggplant and cook over medium high heat, stirring occasionally, until almost tender, about 5 minutes.

Step 2: Add 1/3 of the garlic, season with salt and black pepper, and cook for 1 minute. Using a slotted spoon, transfer the eggplant to a plate.

Step 3: Add 2 tablespoons of the olive oil to the casserole along with the zucchini and yellow squash and cook over medium heat until lightly browned in spots, about 5 minutes.

Step 4: Add another 1/3 of the garlic, season with salt and black pepper, and cook for 1 minute. Add the vegetables to the eggplant.

Step 5: Add the remaining 2 tablespoons of oil to the casserole, along with the onion and bell pepper. Cook over medium heat until softened, about 7 minutes. Add the remaining garlic, season with salt and black pepper, and cook for 1 minute.

Step 6: Add the tomatoes, 2/3's of the basil and the reserved vegetables and cook over medium heat until the tomatoes have broken down and the vegetables are tender, about 15 minutes. Stir in the remaining basil along with the lemon zest and lemon juice.

Step 7: Transfer to bowls and sprinkle with the goat cheese. Drizzle with olive oil and serve.