Ratatouille with Herbed Couscous

Instructions

1. Prepare the vegetables
   Sprinkle the eggplant cubes with salt and place in a colander for 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels. Meanwhile, chop the remaining vegetables as directed.
2. Sauté the aromatics
   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent. Add the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
3. Cook the vegetables
   Increase heat to medium-high and add the remaining olive oil. Add the eggplant, zucchini, and bell peppers to the pot. Cook for 10-15 minutes, stirring occasionally, until the vegetables begin to soften but still maintain their shape.
4. Simmer the ratatouille
   Add the crushed tomatoes, bay leaves, salt, and pepper to the pot. Stir well to combine. Bring to a simmer, then reduce heat to low. Cover partially and cook for 30-40 minutes, stirring occasionally, until vegetables are tender and the flavors have melded together.
5. Prepare the couscous
   While the ratatouille is simmering, bring the vegetable broth to a boil in a medium saucepan. Remove from heat, add the couscous, stir quickly, and cover. Let stand for 5 minutes, then fluff with a fork.
6. Finish the couscous
   Stir the chopped parsley and half of the torn basil leaves into the couscous. Season with salt and pepper to taste, and drizzle with a small amount of olive oil if desired.
7. Serve the dish
   Remove the bay leaves from the ratatouille. Stir in the remaining torn basil leaves. Serve the ratatouille over the herbed couscous, garnished with additional fresh basil and a drizzle of olive oil.