• Preheat oven to 220°C/200°C fan-forced. Cut eggplant into quarters 
lengthways, then deeply score the flesh to make a criss-cross pattern.
• Thinly slice carrot (see ingredients). Cut courgette into bite-sized chunks. 
• Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Sprinkle lemon pepper seasoning over 
eggplant, drizzle veggies with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.  

• Meanwhile, half-fill a large saucepan with water, add a generous pinch of 
salt, then bring to the boil over high heat. Cook risoni in boiling water until 
‘al dente’, 7-8 minutes.
• Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). 
• Drain risoni, then return to saucepan. 

TIP: If your oven tray is crowded, divide between two trays. 

• When the veggies have 5 minutes remaining, in a large frying pan, heat a 
drizzle of olive oil over medium-high heat.
• Add tomato paste and classic roast seasoning and cook until  
fragrant, 1 minute.
• Add the reserved pasta water and simmer until thickened, 1-2 minutes.
• Add cooked risoni, the roasted carrot, courgette and onion and the  
butter and brown sugar, then stir to combine. Season to taste with salt 
and pepper.

• Divide ratatouille risoni between bowls.
• Top with roast eggplant and dollop with plant-based basil pesto.
• Sprinkle over grated Parmesan cheese to serve. Enjoy!