Set oven to 220ºC. Bake arancini balls on a lined oven tray for 10-15 minutes until warmed through.
2. Sauté the onion
Heat a large frypan over medium-high heat with 1 tbsp oil. Slice and add onion. Cook for 5 minutes until softened.
3. Add the vegetables
Dice eggplant, zucchini and capsicum. Add to pan as you go 1 tsp dried thyme. Cook for 3-4 minutes until just tender, add more oil if needed.
4. Simmer the ratatouille
Stir in 2 tbsp balsamic vinegar, 1/2 tbsp sugar and 2 tbsp olive oil. Add peeled tomatoes and break apart with wooden spoon. Cover and simmer for 10 minutes until vegetables are tender. Season to taste with salt and pepper.
5. Finish and plate
Divide ratatouille and arancini balls among shallow bowls. Garnish with fresh basil leaves.
If you don’t have dried thyme you could also use dried oregano or fresh rosemary in the stew.
Arancini balls, 8
Red onion, 1/2 *
Yellow capsicum, 1
Whole peeled tomatoes, 400g
Basil, 1 packet
From your pantry
Oil (for cooking + olive), salt, pepper, balsamic vinegar, sugar (of choice), dried thyme