Yield
6 servings (serving size: 1 1/2 cups ratatouille and 1 cup couscous)

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 to 5 minutes or until onion is golden.

Step 2

Add eggplant, squash, bell pepper, and mushrooms; sauté 5 minutes. Add tomatoes and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.

Step 3

Stir in basil and cook, uncovered, 10 minutes or until some of the liquid has evaporated. Serve over couscous.

Oxmoor House Healthy Eating Collection

Ratings & Reviews