Pan-Roasted Ratatouille with Risoni

Ingredients

• 1 cup tomato passata
• 20g basil, leaves torn with some set aside for garnish
• 2 Lebanese eggplant, chopped
• 2 cloves garlic, minced
• 2 tbsp grated parmesan (see note 1 for DF)
• 1 cup risoni (see note 2 for GF)
• 1 red capsicum, chopped
• 1 zucchini, chopped
• 1 red onion, halved and sliced
• 1 tsp fennel seeds
• Extra virgin olive oil
• Pepper

Methods

1. Cook risoni according to packet directions until tender. Drain.
   
   NOTE 1: Use gluten-free risoni (or other pasta) to make this recipe gluten free.
   
   
2. Heat oil in a large, deep frying pan over a medium to high heat. Add onion and garlic. Cook, stirring occasionally until soft. Add fennel seeds. Cook, stirring for 1 minute.
3. Add vegetables. Cook, stirring occasionally, for about 12–15 minutes, or until tender. Add passata. Stir until hot.
4. Transfer to a serving bowl with risoni and basil. Stir to combine. Serve with parmesan and scatter with remaining basil. Enjoy!
   
   NOTE 2: Use dairy-free parmesan or omit to make this recipe dairy free.
   
   
   

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.