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Summer Vegetable Ratatouille

Stella Star Ingredient: Aged Pecorino Cheese


  • 1 eggplant, cut in half horizontally and sliced
  • 1 yellow summer squash, sliced
  • 1 zucchini, sliced
  • 3 small roma tomatoes, sliced
  • 1 cup mozzarella cheese, sliced
  • 1 1/3 cups good quality tomato sauce
  • 4 sprigs thyme
  • ¼ cup freshly grated aged pecorino
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste


  1. Cut vegetables and cheese into very thin slices.
  2. Pour tomato sauce into a round ceramic baking dish. Lay mozzarella slices on top.
  3. Arrange the eggplant, zucchini and tomato slices on top.
  4. Drizzle a liberal amount of olive oil on top and season with black pepper. Lay thyme on top and sprinkle with the freshly grated pecorino. Bake for 30 minutes at 350 degrees.