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Nutrition: per serving

  • kcal443
  • fat19g
  • saturates9g
  • carbs48g
  • sugars8g
  • fibre6g
  • protein20g
  • salt0.8g
    low
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Method

  • step 1

    Sweat the onion in the oil for 10 mins, until soft and lightly golden. Add the courgettes and aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.

  • step 2

    Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.

  • step 3

    Put the courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

Recipe from Good Food magazine, September 2012

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Comments, questions and tips (22)

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Overall rating

A star rating of 4 out of 5.21 ratings

suepeach50Oqr30pGc

Cooked the full quantity having added garlic, mixed herbs and half a teaspoon of chilli paste. My husband and I ate half of it the first night and thought it was ok but lacked punch. The next day it was easy to remove the topping so I added a good measure of Tabasco sauce replaced the topping and…

uomalley

Great comfort food. I used mushrooms instead of aubergine and cooked the rice in vegetable stock as suggested in one of the comments. I can't believe there are only 443 calories in one quarter portion though. However I think this would easily feed 5 or 6 people rather than 4.

shelly2270

I have just made this but added tomato paste to the rice with peppers, and added spicy jalapeno cheese as well as cheddar for the topping. I actually cooked the vegetables in the slow cooker so that the sauce had a richer intensity and it looks good - prepped it today for tomorrow's dinner

sc00ter

Just made this I roasted all the veg in the oven along with some mushrooms coated in olive oil and flavored them with some garlic powder, fennel seeds, chili flakes, pepper, salt and Italian herbs, Then added the tin of tomatoes and finished off with the rice mixture with added Parmesan for extra…

Crouton11

Made this for the first time and it went down well. I added tomato purée and Worcestershire sauce to the ratatouille along with some garlic, and it certainly wasn’t bland. Next time I’d perhaps use Parmesan for the rice - same calories but greater flavour. I had some panko breadcrumbs, so mixed them…

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