Ratatouille with Rice

Ratatouille with rice

Ratatouille with rice
1 hour
serves 2 to 4

An easy-to-prep dish with lots of good antioxidants and vitamins. Free of common allergens.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • ½ cup chopped fresh basil
  • 225 g zucchini, chopped
  • 175 g eggplant, chopped
  • 1 clove garlic, crushed
  • 1 x 400 g can chopped tomato
  • 1 tbsp tomato paste
  • ½ cup brown rice

Instructions

  1. Heat the oil in a large pan. Add the onion and basil, cook gently for 5 minutes to soften (do not brown).
  2. Add the zucchini, eggplant and garlic. Fry for a few minutes.
  3. Stir in the tomato and tomato paste, cover and simmer for 20 minutes until the vegetables are tender.
  4. Meanwhile, put the rice into a pan with 1 cup cold salted water. Cover and bring to a boil. Reduce the heat and simmer for 15 minutes, until the rice is tender and the liquid absorbed.
  5. Serve the ratatouille with the rice.

Recipe from “Allergy Sense for families: a practical guide” by: Meg Faure, Dr. Sarah Karabus and Kath Megaw