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🍽️ Layered Ratatouille with Herb Couscous

350 kcal · 30 min · 4 servings

Ingredients

• Aubergines 2 pcs
• Zucchini 2 pcs
• Pepper, yellow 2 pcs
• Olive oil 5 tbsp
• Salt pinch
• Pepper, black ground pinch
• Vegetable broth 500 ml
• Couscous 200 g
• Vine tomatoes 4 pcs
• Shallots 2 pcs
• Garlic cloves 1 pcs
• Thyme, fresh 10 g
• Rosemary, fresh 5 g
• Tomato paste 4 tbsp
• Sugar pinch
• Vinegar 1 tbsp

Instructions

1. 1. Preheat the oven to 250 degrees Celsius. Set it to top and bottom heat.
2. 2. Wash the eggplants and the zucchini thoroughly.
3. 3. Cut off the hard ends of the eggplants and zucchini.
4. 4. Slice the eggplants and zucchini into thin rounds.
5. 5. Wash the bell peppers.
6. 6. Halve the bell peppers.
7. 7. Remove the stem and seeds from the bell peppers.
8. 8. Cut the bell peppers into quarters.
9. 9. Layer the eggplants, zucchini, and bell peppers alternately in a baking dish.
10. 10. Drizzle the vegetables with olive oil.
11. 11. Season the vegetables with salt and pepper.
12. 12. Roast the vegetables in the oven for about 25 minutes.
13. 13. Bring the broth to a boil in a pot.
14. 14. Add the couscous to the hot broth.
15. 15. Let the couscous soak for about 8 minutes.
16. 16. Wash the tomatoes.
17. 17. Dice the tomatoes into pieces of about 1 cm.
18. 18. Halve the shallots.
19. 19. Halve the garlic cloves.
20. 20. Peel the shallots and garlic.
21. 21. Finely dice the shallots and garlic.
22. 22. Wash the herbs thoroughly.
23. 23. Dry the herbs.
24. 24. Finely chop the herbs.
25. 25. Heat 1 tablespoon of olive oil in a pan over high heat.
26. 26. Sauté the shallots and garlic for about 3 minutes.
27. 27. Add the diced tomatoes to the pan.
28. 28. Add the tomato paste to the pan.
29. 29. Add a pinch of sugar to the pan.
30. 30. Add vinegar to the pan.
31. 31. Add one-third of the chopped herbs to the pan.
32. 32. Let the mixture simmer on low heat for 10 minutes.
33. 33. If necessary, add a bit of water.
34. 34. Season the tomato sauce with salt.
35. 35. Season the tomato sauce with pepper.
36. 36. Season the tomato sauce with a bit of sugar.
37. 37. Pour the tomato sauce over the vegetables.
38. 38. Add the remaining herbs to the couscous.
39. 39. Mix the couscous well.
40. 40. Serve the couscous alongside the ratatouille.

Nutrition per serving

• kcal: 350
• Protein: 9 g · Fett/Fat: 10 g · Carbs: 54 g