A light dish of vegetable ratatouille with the addition of couscous, quick and easy. Follow recipe.
Ingredients: 20 x20 cm casserole dish, simple, total time 60 min. 2 servings
250 g of couscous
For Dressing:
1 medium head of onion
2–3 ripe tomatoes/ or 1 small line of tomato purée
2–3 cloves of garlic/ finely chopped
1 teaspoon of fresh thyme/ or to taste
100 ml of olive oil
1/2 teaspoon of salt
pepper to taste
For Ratatouille:
100 g of homemade pancetta-bacon /optional/cut into thinner pieces.
1 larger yellow zucchini
2 red pepper
2 green zucchini
1 eggplant
Preparation:
Cut the onion and garlic as small as you can. Put a layer of tomato purée on the bottom of a fireproof bowl or baking dish, and then sprinkle evenly mixed garlic, onion, salt, pepper, and a spoonful of olive oil over it.
Cut the washed eggplant, (if the eggplant is a larger cut, cut it into 4 parts) zucchini and peppers into even and thin rings with a sharp knife and stack them from the edge of the bowl to the end.
When you arrange, make sure that each row has a different order of vegetables. Finally, drizzle with olive oil, salt, and pepper and sprinkle with thyme. Cover the mixed vegetables with baking paper and place in a heated oven to bake at 180 °C to 200 °C for about 35 to 40 minutes. In the meantime, cook couscous and serve with ratatouille. Buon appetito!
NOTE: If you want to use bacon, insert a piece of bacon at the end of each different vegetable, it will give a phenomenal flavor to this dish. Same time, it is good to use it in moderate quantities because bacon is very rich in various micronutrients, such as:
Selenium, Zinc, Phosphorus, Iron, Magnesium, Potassium, B vitamin complex.
But of course I say in moderation, it is certainly not good for those who are on a diet. Bacon is known as an extremely fatty food, the composition of its fats should not worry you in terms of health effects. Monounsaturated and polyunsaturated fatty acids are known to be good for heart and blood vessel health. The good news is that, until recently, the notorious saturated fatty acids, according to recent research, are to a lesser extent associated with the occurrence of heart diseases.
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