Ratatouille with Ricehttps://allergyfoundation-old.local/wp-content/uploads/2021/03/Ratatouille-with-rice.png

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