Shellie’s ratatouille with cauliflower ‘rice’

Instructions

1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, garlic, eggplant, zucchini and capsicum, stirring, for 5 minutes or until almost tender. Add tomatoes, paste, oregano, and 2 cups (500ml) water and cook, stirring occasionally, for 15 minutes or until sauce thickens. Stir in basil and balsamic. Season with salt and pepper.
2. Meanwhile, process half the cauliflower in a large food processor with fine grater attachment until rice consistency. Repeat with remaining cauliflower. Transfer to a large microwave-safe bowl. Cover and microwave on High (100%) for 5 minutes or until tender. Divide cauliflower rice among serving bowls. Top with ratatouille and garnish with basil leaves.