Oven-roasted ratatouille with couscous | Women's Weekly Food

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