A variation of a classic French dish.
2 Cups Tomatoes, pureed
2 Small Red Onions, finely chopped
2 Cloves Garlic, thinly sliced
1 Yellow Capsicum, thinly sliced
1 Red Capsicum, thinly sliced
1/2 Zucchini, thinly sliced
1/2 Aubergine, medium sized, thinly sliced
Herbs de Provence or similar spice mix
Goat Cheese, crumbled
1 Cup Couscous
Preheat Oven to 190 degrees Celsius (375 degrees F).
Puree the Tomatoes and place in a mixing bowl. Finely chop the Onions and add to the tomatoes and stir. Set aside and prepare the Capsicum, Zucchini, and Aubergine.
For the Capsicum, remove the stem and seeds from the middle and rinse before thinly slicing them using a sharp knife or a mandolin. For the Zucchini, remove the stem, then slice as you did the capsicum. For the Aubergine, remove the stem, slice as you did the Zucchini, then place the slices in a bowl of cold water. (This avoids them turning brown.) Any leftover ends of capsicum, zucchini, and aubergine can be finely chopped and mixed with the tomatoes and onions. Slice the garlic and set aside.
Using a large baking dish, place the mixture of chopped vegetables on the bottom and spread evenly. Place the garlic nicely and evenly on top. Then layer your sliced vegetables such that the layers overlap, as shown in the photo below:
Sprinkle spices on top of the vegetables. Drizzle Olive Oil on top of the vegetables, then cover with parchment paper. Bake for about 55 minutes, until the vegetables are well cooked but not browned. While waiting, prepare the couscous according to package directions. Remove from the oven, remove the parchment paper, and crumble the Goat Cheese over the whole thing. Serve the ratatouille over a bed of couscous.