RATATOUILLE

INGREDIENTS

3 tsp olive oil

1/4 small red onion, chopped

1/2 garlic clove, crushed

1 tsp fresh thyme, chopped

1/8 medium eggplant, diced

1/8 medium red capsicum, diced

1/2 medium zucchini, diced

110g tinned crushed tomatoes

60ml salt-reduced vegetable stock

150g tinned cannellini beans, drained, rinsed

1/2 tbsp fresh basil, chopped

sea salt, to taste

ground black pepper, to taste

180ml water

INSTRUCTIONS

• Heat 2 3/4 tsp oil in a saucepan over medium heat. Add the onion and cook for 3-4 minutes or until soft, stirring occasionally. Add the garlic and thyme and cook for 1 minute until fragrant, stirring occasionally.

• Add the eggplant, capsicum and zucchini and cook for approximately 5 minutes, stirring occasionally. Stir in the tomatoes and stock and reduce the heat to low. Cover with a lid and simmer for 15-20 minutes, stirring occasionally.

• Stir through the cannellini beans and basil and cook for a further 5-10 minutes or until the beans are heated through, stirring occasionally. Season with salt and pepper, if desired.

• Meanwhile, in a small saucepan, bring the remaining oil and the water to the boil. Add the couscous and remove from the heat. Leave to stand, covered, for 2-3 minutes before “fluffing” with a fork to help separate the grains.