ngredients:
- 60ml (1/4 cup) olive oil
- 1 (about 300g) eggplant, cut into 2cm pieces
- 2Â zucchini, coarsely chopped
- 1 red capsicum, deseeded, cut into 2cm pieces
- 1 red onion, cut into thin wedges
- 510g jar Coles Simply Tomato & Basil Pasta Sauce
- 1 vegetable stock cube, crumbled
- 165g (3/4 cup) dried risoni pasta
- Coles Grated Parmesan Cheese, to serve (optional)
- Fresh basil leaves, to serve
Allergens Recipe may contain celery, milk, gluten, wheat and yeast.
Method:
- Step 1: Heat the 60ml (1/4 cup) olive oil in a large, deep, non-stick frying pan over medium-high heat. Add the 1 (about 300g) eggplant, cut into 2cm pieces and cook, stirring occasionally, for 5 minutes or until golden. Add the 2 zucchini, coarsely chopped, 1 red capsicum, deseeded, cut into 2cm pieces and 1 red onion, cut into thin wedges. Cook, stirring occasionally, for 5 minutes or until the vegetables soften slightly.
- Step 2: Add the 510g jar Simply Tomato & Basil Pasta Sauce, 1 vegetable stock cube, crumbled and 310ml (1 1/4 cups) water to the pan. Bring to the boil. Add the 165g (3/4 cup) dried risoni pasta and stir to combine. Cover, reduce heat to medium and simmer, stirring occasionally, for 12-15 minutes or until risoni is al dente.
- Step 3: Sprinkle ratatouille with the Grated Parmesan Cheese, to serve (optional) (if using). Scatter with Fresh basil leaves, to serve, to serve.
