Adapted from Fine Cooking - Serves 4
- 4 Japanese eggplant (Usually found at Worden Farms at the Farmers Market or various large farm stands
- ½ cup extra virgin olive oil
- ½ medium red onion
- ½ cup white wine vinegar
- 1 packed TBSP. brown sugar
- 2 cloves garlic. Thinly sliced (NOTE: do not chop)
- Pinch crushed red pepper
- ½ cup vegetable stock
- Stock for couscous
- 2 TBSPs capers
- 2 teaspoons Moroccan seasoning
- ¼ cup golden raisins, chopped
- 2 teaspoons fresh oregano chopped
- 3 TBSPs minced fresh cilantro (or flat leaf parsley)
- 1 ½ cups couscous uncooked
- 3 Tablespoons slivered almonds toasted
- 2 -3 teaspoons fresh mint
- Cut the eggplant in half lengthwise and again on the bias about ¾ inch thick slices.
- Heat large pot with EVOO, red onion, sugar, vinegar, garlic and pepper flakes. Simmer until sugar is dissolved, about 3 minutes stirring. Remove from heat.
- Add eggplant and stock to the pot and gently toss to coat the eggplant.
- Cover and simmer until eggplant is tender
- Fold in caper, raisins, oregano and parsley.
- In medium saucepan, cook the couscous with veg stock according to package with a little EVOO to fluff with a fork when done.
- Serve eggplant over coucous and top with minced mint and slivered toasted almonds