Oven-Roasted Ratatouille with Couscous
Nothing is as comforting as ratatouille. This was originally a peasant's dish from Nice in France but it is very tasty and filling.
Typical of Mediterranean cuisine, it is a vegetable stew of tomatoes, eggplant (aubergine), zucchini and peppers, cooked in olive oil. Garlic, olives (Ratatouille Nicoise) and onions are also often used.
1 medium brinjal/aubergine
6 small peeled and chopped tomatoes
4 chopped cloves garlic
1 Tbsp olive oil
2 Tbsp tomato paste
1 chopped large red onion
1 chopped red pepper
1 chopped small green pepper
2 chopped medium zucchini
1½ cups vegetable stock
1 cup couscous
½ cup finely chopped fresh flat leafed parsley
- Preheat oven to 180°C. Combine together the brinjal, tomato, garlic, oil, paste, onion, peppers and zucchini in a large baking dish.
- Roast, covered for 40 minutes then uncover and roast another 20 minutes or until vegetables are tender.
- Meanwhile bring the stock to boil in a large sauce pan. Stir in the couscous, cover and let stand for 5 minutes or until stock is absorbed, fluffing with a fork. Mix in the parsley.
- Serve the ratatouille with couscous.
Serves 4 people
Recipe supplied by Claudia Miceli, Muizenberg, Cape Town
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