Name: Rice dropscones with ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 aubergine; salt; 100.00 ml fresh chillies 573; 1.00 onion large; 1.00 red pepper large; 1.00 green pepper; 6.00 courgettes small; 4.00 tomatoes peeled, seeded and chopped; 3.00 garlic cloves, finely chopped; 2.00 ml cumin; 1.00 ml ginger dried; 2.00 ml dried chilli crushed; salt and freshly ground black pepper; salt; 300.00 g wild rice; 260.00 g flour cake; 25.00 ml Baking powder; 2.00 eggs large; 300.00 ml milk; 45.00 ml oil; 75.00 g butter

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Ingredients (21)

1.00	aubergine
	salt
100.00 ml	fresh chillies — 573
1.00	onion — large
1.00	red pepper — large
1.00	green pepper
6.00	courgettes — small
4.00	tomatoes — peeled, seeded and chopped
3.00	garlic — cloves, finely chopped
2.00 ml	cumin
1.00 ml	ginger — dried
2.00 ml	dried chilli — crushed
	salt and freshly ground black pepper

RICE DROP SCONES

	salt
300.00 g	wild rice
260.00 g	flour — cake
25.00 ml	Baking powder
2.00	eggs — large
300.00 ml	milk
45.00 ml	oil
75.00 g	butter

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Method:

RATATOUILLE
Place the brinjal (diced into 1 cm blocks) in a colander and sprinkle with salt to draw the bitter juices. Rinse and dry on paper towels.
Warm the oil in a large pan over medium-low heat. Add the onion and peppers (each seeded and sliced lengthways) and sauté until soft.
Add the courgettes (cut into slices 6 mm thick), tomatoes, garlic, cumin, ginger and chilli and stir to mix. Add the brinjal, cover and cook for 15 minutes. Season to taste with salt and pepper.
RICE DROPSCONES
Cook the rice according to pack instructions.
Sift the flour, a pinch of salt and the baking powder together in a bowl.
Add the egg, milk and oil and beat until the batter is smooth.
Fold in the cooked rice. Leave to stand for 30 minutes before cooking.
To cook, place a large non-stick frying pan over medium heat and melt half the butter in it.
Working in batches, add the batter by tablespoonfuls and cook until just set on the underside, 3 to 4 minutes.
Flip the dropscones over and cook until golden on the other side, about 2 minutes.
Transfer to a platter and keep warm while cooking the remaining dropscones, adding the remaining butter as needed.
To serve, arrange the rice drop scones on 6 warmed individual plates. Spoon the ratatouille alongside the drop scones and serve at once.