Image by Brett Stevens
Ingredients (15)
- 1/3 cup dried whole green lentils (see notes)
- 1/3 cup dried risoni
- 2 tbsp extra virgin olive oil
- 1 small red onion, finely chopped
- 1 baby eggplant, cut into 1cm pieces
- 2 garlic cloves, crushed
- 1/4 tsp dried chilli flakes
- 400g can Italian cherry tomatoes in tomato juice
- 2 cups Massel vegetable liquid stock
- 1 tbsp balsamic vinegar
- 1/2 tsp caster sugar
- 4 large red capsicums
- 1/4 cup shredded fresh basil leaves, plus extra leaves, to serve
- 1/3 cup smooth ricotta
- 2/3 cup grated mozzarella cheese block (500g)
Method
- Step 1 Place lentils in a glass or ceramic bowl. Cover with cold water. Stand overnight to soak. Drain.
- Step 2 Cook risoni in a large saucepan of boiling salted water, following packet directions. Drain.
- Step 3 Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion. Cook for 5 minutes or until softened. Add eggplant. Cook, stirring occasionally, for 2 minutes or until eggplant is golden. Add garlic and chilli. Cook for 1 minute or until fragrant. Add tomatoes, stock, vinegar, sugar and lentils. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 to 25 minutes or until lentils are tender and sauce thickens.
- Step 4 Preheat oven to 180C/160C fan-forced. Cut each capsicum in half lengthways. Scoop out seeds and membrane. Discard. Place capsicums in a large roasting pan.
- Step 5 Add risoni and basil to lentil mixture. Season with salt and pepper. Stir until well combined. Divide risoni mixture evenly among capsicums. Combine ricotta and half the mozzarella in a bowl. Spoon over lling. Sprinkle with remaining mozzarella. Bake for 30 minutes or until capsicums are tender. Serve sprinkled with extra basil.