SPICY MOROCCAN RATATOUILLE
![](http://mrchilli.com.au/wp-content/uploads/2017/12/Spicy-Moroccan-ratatouille.jpg)
INGREDIENTS
80 gm Spanish Onion, cut into thin wedges
600gm butternut Pumpkin, peeled, deseeded, cut into 4cm pieces
400gm Eggplant, cut into 3cm cubes
250g Zucchini, sliced into 3cm rounds
1/3 cup Olive oil
1 1/2 tbls SHASHEMANE MOROCCAN SPICE BLEND / RUB
800gm diced Tomatoes
2 tsps SHASHEMANE BRUTAL BYRON BAJUN Sauce
1 1/2 cups Massel vegetable liquid stock
1 1/2 cups Couscous
400g cooked chickpeas
¼ bunch fresh Coriander leaves
METHOD
- Preheat oven to 220°C. Combine Onion, pumpkin, Eggplant and Zucchini in a large roasting tray. Drizzle with oil and sprinkle with SHASHEMANE MOROCCAN SPICE BLEND / RUB. Toss to combine. Roast, turning vegetables occasionally, for 30 mins or until golden.
- Add tomatoes and SHASHEMANE BRUTAL BYRON BAJUN Sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 mins or until vegetables are soft.
- Bring stock to the boil in a saucepan over medium-high heat. Remove from heat. Add Couscous. Cover and stand for 5 minutes. Stir with a fork to separate grains.
- Remove vegetable mixture from oven. Stir in Chickpeas. Stand in pan for 5 minutes. Spoon Couscous into bowls. Spoon over ratatouille. Sprinkle with Coriander. I like to add a few more dollops of SHASHEMANE BRUTAL BYRON BAJUN Sauce, Serve.