Roast eggplant and capsicum couscous
A delicious, easy and economical mid-week meal.
- Heat oven to 220 degC. Cut eggplant into 2cm cubes. Cut peppers into coarse chunks. Thickly slice courgettes. Cut onions into wedges. Place all vegetables in a large roasting pan.
- Drizzle vegetables with balsamic vinegar and olive oil, season with salt and pepper, then toss well. Roast for 20 to 30 minutes, tossing once during cooking, until vegetables are golden brown.
- Cook couscous according to packet instructions. Serve roasted vegetables on couscous and scatter with mint leaves and almonds.