Rapid ratatouille with rice
Frylight Extra Virgin Olive Oil
2 onions, roughly chopped
1 aubergine, cut into bite-size chunks
2 large courgettes, cut into bite-size chunks
1 red and yellow pepper, deseeded and cut into bite-size chunks
4 garlic cloves, finely chopped
400g can chopped tomatoes
400g passata with onion and garlic
2 tbsp balsamic vinegar
1/4 tsp sweetener
Salt and ground black pepper
300g dried basmati rice
12 pitted black olives
A small handful of fresh basil leaves
1( Spray a large pan with Frylight and place over a medium-high heat. Add the onions, aubergine, courgettes, peppers and garlic and stir-fry for 2-3 minutes.
2) Add the tomatoes, passata, balsamic vinegar and sweetener. Season and stir. Cover tightly, reduce the heat to low and simmer for 15 minutes.
3) Meanwhile, cook the rice according to the packet instructions and drain.
4) Remove the ratatouille fro the heat and scatter over the olives. Add a twist of black pepper, divide between 4 plates with the rice and scatter with the basil to serve.