• 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 brown onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Sprinkle garlic & herb 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 some 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, then simmer until thickened, 1-2 minutes.
• Add cooked risoni, the roasted carrot, courgette and onion, 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 over plant-based basil pesto.
• Sprinkle over grated Parmesan cheese to serve. Enjoy!