Ratatouille with Herbed Rice

Ingredients

Quantities are for one portion.

• 1courgette, diced
• 15 mlolive oil
• 1red bell pepper, diced
• salt and pepper to taste
• 1onion, diced
• 1aubergine, diced
• 70 gwhite rice
• 150 gcanned diced tomatoes
• 2garlic cloves, minced
• 1 tspdried herbes de provence
• 10 gfresh parsley, chopped

Method

1. Cook the dry white rice in salted water until fluffy. Fold the chopped fresh parsley through the warm rice and set aside.
2. Heat half of the olive oil in a large pan over medium heat. Sauté the diced onion and minced garlic until translucent.
3. Add the diced courgette, aubergine, and red bell pepper to the pan, cooking until the vegetables begin to soften and release their moisture.
4. Stir in the canned diced tomatoes and the herbes de Provence. Season with salt and pepper.
5. Turn the heat down to low, cover the pan, and let the mixture stew gently until all vegetables are completely tender and the flavors meld.
6. Drizzle the remaining olive oil over the ratatouille to finish.
7. Serve the vibrant vegetable stew warm alongside the herbed white rice.