Todd Eyre/NZ Home & Backyard
Ratatouille & Risoni Bake.
A play on the normal French favorite, ratatouille, this pasta bake is nice for a meat-free household meal and fancy sufficient to serve when pals come for dinner.
READ MORE:
* Recipe: Prawn Tostadas with Guacamole
* Recipe: Spiced Lamb Hand Pies with Quick Tomato Sauce
* Recipe: Caramelised Onion & Blue Cheese Scrolls
RATATOUILLE & RISONI BAKE
Serves 4-6
Components
¾ cup risoni pasta (additionally referred to as orzo pasta)
1 small pink onion, chopped
3 cloves garlic, crushed
400g can chopped tomatoes
1 tablespoon chopped recent oregano
1 small lengthy eggplant, thinly sliced
3 medium tomatoes, thinly sliced
2 massive courgettes, thinly sliced
⅓ cup toasted pine nuts, to garnish
Recent basil leaves, to garnish
Preheat the oven to 190°C.
Technique
Add the pasta to a big pot of boiling, salted water and simmer for five minutes to par-cook. Drain nicely.
In the meantime, warmth 2 tablespoons olive oil in a pot, add the onion and prepare dinner over a medium warmth for five minutes. Add the garlic and prepare dinner for a minute extra.
Add the chopped tomatoes, half fill the empty can with water, then add. Add the oregano and season nicely with salt and pepper then simmer for 3-4 minutes.
Stir within the risoni and regulate the seasoning with salt and pepper to style. Unfold the pasta and sauce over the bottom of a 1.5 litre-capacity casserole dish.
Prepare alternating slices of eggplant, tomato and courgette in a spiral to cowl the pasta and sauce combine. Drizzle nicely with olive oil and sprinkle with salt and pepper.
Bake for 50-60 minutes, or till the greens are golden brown and tender.
Serve scattered with pine nuts and basil.
