Oven-roasted ratatouille with couscous

Oven-roasted ratatouille with couscous
1H 30M



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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