Bacon & Roast Eggplant Ratatouille Risoni
with Parmesan & Plant-Based Basil Pesto
Ratatouille - we love this Mediterranean veggie dish so much, how can we possibly improve it? We think we’ve found a way. Take all those flavour-packed roast veggies and stir them through perfectly cooked risoni in a tomato-based sauce. For added yumminess, top with a dollop of plant-based pesto and a sprinkle of Parmesan cheese.
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Eggplant
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 sachet
Garlic & Herb Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs)
1
Carrot
100 g
Diced Bacon
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Thinly slice capsicum. Cut courgette into bite-sized chunks. Cut brown onion into wedges. • Place veggies on a lined oven tray. Sprinkle lemon pepper spice blend over eggplant, drizzle veggies with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain risoni, then return to saucepan. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add tomato paste and classic roast seasoning and cook, until fragrant, 1 minute. • Add the reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), and simmer until thickened, 1-2 minutes. • Add risoni, capsicum, diced bacon, courgette, onion, the butter and brown sugar and stir to combine. Season to taste.
• Divide ratatouille risoni between bowls. • Top with roast eggplant and dollop over basil pesto. • Sprinkle over grated Parmesan cheese. Tear over parsley. Enjoy!
