• Preheat the oven to 220°C/200°C fan/gas mark 7.
• In a pot for the couscous boil 200ml water (double for 4p). Add half the stock.
• Trim the aubergine and halve lengthways. Chop each half into four strips and chop into 2cm pieces. Toss with a little oil and season with salt and pepper.
• Arrange in one layer on a lined baking tray. Roast until soft, 20-25 mins. Turn halfway through.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
• Peel and grate the garlic (or use a garlic press).

• Remove the stock from the heat, stir in the couscous and pop a lid on the pot.
• Leave to the side for 8-10 mins or until ready to serve.

• Lay the salmon fillets, skin-side down, onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish. Season with salt and pepper.
• When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The salmon is cooked when opaque in the middle.

• Heat a drizzle of oil in a pan on medium-high heat and add the pepper. Fry until softened, stirring occasionally, 4-5 mins.
• Add the garlic and stir together. Cook for 1 min.
• Add the Italian herbs, passata, remaining stock and 100ml water (double for 4p). Stir together and simmer until reduced slightly, 3-4 mins.
• Once cooked, stir in the roasted aubergine. Season to taste with salt and pepper.

• Fluff up the couscous with a fork. Season with salt and pepper to taste.
• Divide the couscous between plates and spoon over the ratatouille.
• Place the roasted salmon on top.