Ratatouille in a pan

INSTRUCTIONS

• 1
  First, prepare the individual ingredients: Peel the onion and garlic and slice them thinly. Also slice the zucchini and eggplant thinly and halve the cherry tomatoes. Clean the red bell pepper and cut it into larger cubes.
• 2
  Then take a small pot, pour 600 ml of water into it and bring it to a boil over high heat. Once the water starts boiling, remove it from the heat, add the couscous, salt, stir with a wooden spoon, and cover with a lid. Let the couscous swell under the lid for 4⁠–⁠7 minutes.
• 3
  Meanwhile, prepare a pan and heat 3 tablespoons of oil in it over high heat. Then add the sliced onion, garlic, eggplant, zucchini, and bell pepper to the pan and sauté everything, stirring occasionally, for 3⁠–⁠4 minutes. Then reduce the heat to medium, add the halved cherry tomatoes, dried thyme, salt, and pepper to the pan, and sauté the entire mixture for 3⁠–⁠4 minutes over medium heat.
• 4
  Meanwhile, roughly tear the basil, remove the lid from the swollen couscous, and fluff it with a fork.
• 5
  After sautéing the mixture in the pan for 3⁠–⁠4 minutes, turn off the heat, add the torn basil to the pan, stir, and serve with couscous.