- With the rack in the middle position, preheat the oven to 400°F (200°C). Lightly oil a 13 x 9-inch (33 x 23 cm) baking dish.
- In a bowl, combine the breadcrumbs and milk. Let soak for 2 minutes. Add the remaining ingredients. Season with salt and pepper. Mix well with your hands. The mixture will be soft.
- Using a 1-tbsp (15 ml) ice cream scoop, form the mixture into balls. Finish rolling the meatballs with lightly oiled hands. Place the meatballs in the baking dish.
- Bake for 20 minutes or until lightly browned.
- Meanwhile, in a large, deep non-stick skillet over medium-high heat, brown the eggplant in 1/3 cup (75 ml) of the oil for 5 minutes, stirring often. Set aside on a plate.
- In the same skillet over medium heat, soften the onion and garlic in the remaining oil. Add the zucchini and cook for 2 minutes. Add the remaining ingredients. Season with salt and pepper. Bring to a boil. Simmer for 10 minutes. Add the eggplant and cook for 2 minutes. Pour the hot ratatouille over the browned meatballs in the baking dish.
- Insert the bocconcini pieces into the ratatouille.
- In a bowl, combine the toasted bread pieces with the oil and Pecorino. Season with pepper. Sprinkle over the ratatouille. Top with the cherry tomatoes still on the vine.
- Bake for 15 minutes or until the bread mixture is golden.
The toasted bread in this recipe refers to a few thin slices of country bread toasted in the oven, on both sides, for 10 to 15 minutes. The toast will keep for 3 weeks in an airtight container at room temperature.