Meatball and Ratatouille Gratin | RICARDO

Ingredients

• 1/3 cup (30 g) panko breadcrumbs
• 1/3 cup (75 ml) milk
• 1 lb (450 g) lean ground pork
• 1 egg
• ½ cup (35 g) Pecorino cheese, finely grated
• 1 green onion, chopped
• ¼ tsp red pepper flakes
• 1 eggplant, cut into large dice
• 6 tbsp (90 ml) olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 zucchini, diced
• 1 can (28 oz/796 ml) diced plum tomatoes
• ¾ cup (180 ml) chicken broth
• 1 tsp dried oregano
• 1 container (200 g) cocktail bocconcini, halved
• 3 cups (120 g) toasted bread, broken into pieces (see note)
• 3 tbsp (45 ml) olive oil
• 7 oz (200 g) cherry tomatoes on the vine