Heat 1 tbsp rapeseed oil in your rice cooker bowl using SLOW COOK, SAUTÉ or WHITE RICE function and shall;ow fry 2 sliced onions with 2 chopped large garlic cloves for 5 mins, stirring frequently until soft.
Add 2 diced large courgettes, peppers, 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
Add the oregano and thyme, stir well and cover then cook for 5 mins. Don’t be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.
Slice 1 large aubergine. Lay half of it in the base of the cooker bowl and top with 3 lasagne sheets.
Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining mixture to make a layering effect in the bowl. Stack the layers as high as you like.
Select the SLOW COOK function set the cooking time for 120 minutes to soften the vegetable.
Sprinkle mozzarella over the top then cover and leave for 10 mins to settle and melt the cheese. Garnish with basil and serve with some rocket.
0 servings
