Cheesy Aubergine & Courgette Ratatouille With Rice
Rustle up this ratatouille for a hearty dinner in. You'll roast aubergine and courgette in the oven before stirring them through your rich tomato sauce. Serve over buttery rice and finish with a sprinkle of grated cheese.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Sugar, Pepper, Salt, Butter, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle
Trim the green stalk[s] off your aubergine[s] and discard, then chop into small bite-sized pieces
Top, tail and chop your courgette[s] into quarters lengthways, then chop into small bite-sized pieces
Meanwhile, peel and finely dice half your red onion[s] and cut the remaining onion into wedges
Add the chopped aubergine, courgette and onion wedges to a baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt
Put the tray[s] in the oven for 15 min or until softened and slightly charred
While the vegetables are in the oven, peel and finely chop your garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat with a generous drizzle of olive oil
Once hot, add the diced onion and garlic with a pinch of salt and cook for 4-5 min or until slightly softened
Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a knob of butter and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Once the onion and garlic have softened, add your tomato paste and dried thyme and cook for 1-2 min or until fragrant
Once fragrant, add 250ml [325ml] [350ml] boiled water with your vegetable stock mix and red wine vinegar and give everything a good mix up
Reduce the heat to medium-low and cook for 5 min or until the sauce has slightly thickened – this is your tomato sauce
Meanwhile, grate your cheddar cheese
Once the vegetables have softened and slightly charred, remove the tray from the oven
Transfer the softened vegetables to the tomato sauce with 1 tsp [1 1/2 tsp] [2 tsp] sugar
Mix everything together, increase the heat to high and cook, covered, for 5-6 min or until the sauce has completely thickened and coats the vegetables – this is your aubergine & courgette ratatouille
Serve the aubergine & courgette ratatouille next to the cooked rice and top with the grated cheese
Season with a generous grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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