Pan-Roasted Ratatouille with Risoni


Pan-Roasted Ratatouille with Risoni

Quick and easy Italian inspired mid week dinner
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 2


  • 200 g diced tomatoes
  • 20 g basil wash and tear basil, leaving some aside for garnish
  • 2 Lebanese eggplant rinse and cut eggplant into 3cm pieces
  • 2 cloves garlic peel and crush garlic
  • 2 tbsp parmesan
  • 1 cup risoni
  • 1 zucchini wash and cut zucchini into 3cm pieces
  • 1 red onion peel and slice onion
  • 1 tsp fennel seeds
  • 1 red capsicum wash and cut capsicum into 3cm pieces
  • salt & pepper
  • extra virgin olive oil


  • pop a pan of salted water on to boil
  • Cook risoni in boiling water for 7 minutes or until al dente. Drain.
  • Heat oil in a large, deep frying pan over a medium to high heat. Add onion and garlic. Cook, stirring occasionally until soft. Add fennel. Cook, stirring for 1 minute.
  • Add vegetables. Cook, stirring occasionally, for about 12-15 minutes, or until tender. Add diced tomatoes and stir until hot.
  • Transfer to a serving bowl with risoni and basil. Stir to combine. Serve with parmesan and scatter with basil.

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