Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1 small aubergine (eggplant), cut into 1 cm (½ inch) cubes
  • 1 large courgette (zucchini), cut into 1 cm (½ inch) cubes
  • 1 clove garlic, crushed or grated
  • ½ teaspoon dried chili flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 400 g (14 oz) can chopped tomatoes
  • 400 g (14 oz) can chickpeas, drained
  • Salt and pepper to taste
  • 200 g (7 oz) couscous (or rice/pasta/bread)
  • 300 g (10½ oz) boiling water
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a wide, deep pan over low heat.
  2. Add diced red onion and cover; sweat until translucent (about 5 minutes).
  3. Increase heat to high; add aubergine and stir-fry until browned (add more oil if needed).
  4. Stir in courgette; cook for 1 minute.
  5. Reduce heat; add crushed garlic, chili flakes, cumin, and coriander. Sauté for 1 minute.
  6. Pour in chopped tomatoes and half a can of water; season with salt and pepper. Bring to a boil.
  7. Add drained chickpeas, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally.
  8. Meanwhile, prepare couscous: Combine couscous, boiling water, salt, and pepper in a saucepan. Bring to a boil, then remove from heat and cover. Let sit for 10 minutes.
  9. Fluff couscous with a fork after resting. Check the ratatouille for doneness.
  10. Serve ratatouille over couscous and enjoy!