Recipe

Oven-roasted ratatouille with couscous

Apr 30, 2010 2:00pm
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Oven-roasted ratatouille with couscous
  • 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

Oven-roasted ratatouille with couscous
  • 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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