• 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 capsicum (see ingredients). Cut courgette into bite-sized chunks. Cut onion into wedges.
• Place veggies on a lined oven tray. Sprinkle seasoning blend 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, heat a drizzle of olive oil in a 
large frying pan, 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 risoni, capsicum, courgette, onion, the butter and brown sugar and stir to combine. Season to taste. 

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