Serves 4 with leftovers
|Olive oil (for sprinkling)|
|2||medium eggplant, cut in 3/4-inch cubes|
|2||large onions, halved lengthwise and thickly sliced|
|2||medium zucchini, cut in 3/4-inch cubes|
|3||red and yellow bell peppers, seeded and cut in 3/4-inch dice|
|7||tablespoons olive oil|
|Salt and black pepper|
|3||cloves garlic, finely chopped|
|3||large tomatoes, cored and cut in 3/4-inch chunks|
|Handful of basil leaves, coarsely chopped|
1. Set the oven at 400 degrees. Oil 2 rimmed baking sheets.
2. In a large bowl, combine the eggplant, onions, zucchini, and red and yellow bell peppers. Add 5 tablespoons of the oil and toss well. Add salt and black pepper and toss again. Divide the vegetables between the baking sheets and spread them evenly. Roast for 50 minutes or until tender.
3. In a large pot over medium heat, heat the remaining 2 tablespoons of oil. Add the garlic and cook for half a minute. Add the tomatoes and cook, stirring occasionally, for 10 minutes or until they are soft but still hold their shape.
4. Scrape the roasted vegetables into the tomato mixture. Add the water and cook over medium heat, stirring often, for 3 minutes. Stir in the basil and taste for seasoning. Add more salt and black pepper, if you like. Set aside 3 cups ratatouille for the tart.
|2 1/2||cups water|
|1||tablespoon olive oil|
|1 1/2||cups couscous|
1. In a saucepan, bring the water , olive oil, and salt to a boil. Remove from the heat. Stir in the couscous. Cover and set aside for 5 minutes. Fluff with a fork.
2. Divide the couscous among 4 shallow bowls. Spoon the ratatouille on top.
Sally Pasley Vargas