1 tbsp olive oil

2 zucchini/courgettes, sliced

1 eggplant/aubergine, diced

450g fresh tomatoes, chopped (or a 400g can chopped tomatoes)

200g risotto rice

2 eggs

140g lactose free cheddar, grated

1 tbsp chopped parsley

1 red chili deseeded and chopped



Heat a pan with some oil and add the zucchini/courgettes and eggplant/aubergine. Fry until golden brown.

Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.

Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs parsely, chili and two-thirds of the cheese.

Put the zuchchini/courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

Recipe adapted from: Good Food

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