1. Heat 10ml olive oil in a large pan over medium heat. Add 75g diced onion and 9g minced garlic, sauté for 3 minutes. 2. Add 100g diced eggplant and cook for 5 minutes. 3. Add 100g diced zucchini and 100g diced bell peppers. Cook for 5 minutes. 4. Add 150g diced tomatoes, 2g chopped thyme, 2g chopped rosemary, 10ml balsamic vinegar, and black pepper. 5. Simmer for 15-20 minutes until vegetables are tender and sauce has thickened. 6. Meanwhile, bring 180ml vegetable broth to a boil. 7. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 8. Fluff couscous with a fork and stir in 5ml olive oil. 9. Serve ratatouille over couscous, garnished with 10g chopped basil and 15g grated Parmesan cheese if desired.