Dinner recipe
Aubergine, courgette, pepper, tomatoes, and butter beans simmered into a saucy ratatouille-style dinner with basmati rice, lemon, and parsley.
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Ingredients
wide frying pan, saucepan, sieve, knife, chopping board, grater
Method
Rinse the basmati rice until the water runs mostly clear. Dice the aubergine, courgettes, and red pepper into bite-size pieces, finely chop the onion, grate the garlic, drain the butter beans, chop the parsley, then zest and juice the lemon.
Put the basmati rice in a saucepan with 450ml water and a pinch of salt. Bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until the water is absorbed. Turn off the heat and leave covered for 5 minutes.
Heat 2 tablespoons olive oil in a wide frying pan over a medium-high heat. Add the aubergine, courgettes, red pepper, onion, and black pepper, then cook for 8 to 10 minutes until the vegetables have golden edges.
Stir in the garlic and dried oregano for 30 seconds. Add the chopped tomatoes and lemon zest, then bubble for 8 to 10 minutes until the sauce thickens and coats the vegetables.
Fold in the butter beans with 100ml water and simmer for 5 to 6 minutes until the beans are hot and the ratatouille looks saucy but not soupy.
Taste the ratatouille and season with a little more black pepper if needed. Stir through most of the parsley and lemon juice for 30 seconds so it brightens the sauce.
Fluff the rice and divide it between bowls. Spoon over the ratatouille butter beans and scatter with the remaining parsley.
