By Paul Gayler
Although buffalo mozzarella is generally held to be superior to cow’s milk mozzarella, in this recipe I actually prefer to use the cow’s milk cheese because it is less milky in texture and holds its shape better.
To make the ratatouille, heat the oil in a frying pan and fry the aubergine and courgette slices until tender. Stir in the garlic and thyme and cook for 1 minute, then season and leave to cool.
Cut each mozzarella horizontally into 4 equal slices and season lightly. Cover 4 slices with layers of aubergine, courgette and tomato, then top with the remaining cheese slices, making 4 ratatou