Oven-roasted ratatouille with couscous
Oven-roasted ratatouille with couscous | Deliciousvegetarian dinner from Women's Weekly Food. Perfect for a hearty meal.
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Ingredients
- 1 medium_piece (300g) eggplant, chopped coarsely
- 6 small_piece (540g) tomatoes, peeled, chopped coarsely
- 4 cloves garlic, sliced thinly
- 1 tablespoon olive oil
- 2 tablespoons 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
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