Gruyère gougère with ratatouille | Reader's Digest Asia

Ingredients

• Choux pastry
• 3 tablespoons (60 g) butter
• ½ cup (75 g) plain flour
• 2 eggs, beaten
• ½ cup (65 g) finely grated gruyère
• ¼ teaspoon cayenne pepper
• Roasted ratatouille filling
• 2 tablespoons extra virgin olive oil
• 1 large eggplant, cut into 2 cm chunks
• 2 zucchini, cut into 2 cm chunks
• 1 red capsicum, seeded and diced
• 1 green capsicum, seeded and diced
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 can borlotti beans, about 410 g, drained and rinsed
• 1 can chopped tomatoes, about 400 g
• ¼ cup (7 g) chopped fresh flat–leaf parsley
• 2 tablespoons chopped fresh thyme
• salt and pepper