Ratatouille with rice

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Eggplant / aubergine400 g (≈ 1 eggplant) (100 g)
• Zucchini / courgette400 g (≈ 2 zucchinis) (100 g (≈ 0.5 zucchini))
• Bell pepper320 g (≈ 2.5 peppers) (80 g (≈ 0.5 pepper))
• Tomato (firm ripe)400 g (≈ 3.5 tomatos) (100 g (≈ 1 tomato))
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Dried thyme2 g (0.5 g)
• Extra-virgin olive oil60 g (15 g)
• Basil8 g (2 g)
• White rice (long grain)240 g (60 g)

Method

1. Soften onion and garlic in the oil 5 minutes.
2. Add cubed eggplant and pepper for 8 minutes, then zucchini, tomato and thyme; lid on, simmer 20 minutes.
3. Cook the rice meanwhile; tear over the basil.

In the galley

• Best on calm days or at anchor — 2/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• No listed allergens in our data — still check the labels of what you buy.