Name: Oven-roasted ratatouille with couscous
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 medium_piece (300g) eggplant, chopped coarsely; 6 small_piece (540g) tomatoes, peeled, chopped coarsely; 4 clove garlic, sliced thinly; 1 tablespoon olive oil; 2 tablespoon tomato paste; 1 large_piece (300g) red onion, chopped coarsely; 1 small_piece (150g) red capsicum, chopped coarsely; 1 small_piece (150g), green capsicum, chopped coarsely; 2 medium_piece (240g) zucchini, chopped coarsely; 1 1/2 cup (375ml) vegetable stock; 1 1/2 cup (300g) couscous; 1/2 cup fresh flat-leaf parsley finely chopped

Ingredients

1 medium_piece (300g) eggplant, chopped coarsely

6 small_piece (540g) tomatoes, peeled, chopped coarsely

4 clove garlic, sliced thinly

1 tablespoon olive oil

2 tablespoon tomato paste

1 large_piece (300g) red onion, chopped coarsely

1 small_piece (150g) red capsicum, chopped coarsely

1 small_piece (150g), green capsicum, chopped coarsely

2 medium_piece (240g) zucchini, chopped coarsely

1 1/2 cup (375ml) vegetable stock

1 1/2 cup (300g) couscous

1/2 cup fresh flat-leaf parsley finely chopped

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine eggplant, tomato, garlic, oil, paste, onion, capsicum and zucchini in large baking dish. Roast, covered, 40 minutes. Uncover, roast about 20 minutes or until vegetables are tender.

3.Meanwhile, bring stock to the boil in large saucepan. Stir in couscous, cover, stand about 5 minutes or until stock is absorbed, fluffing with fork occasionally. Stir in parsley.

4.Serve ratatouille with couscous.

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Ingredients

Method

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