Braised Eggplant with Couscous

Chef Judi | Braised Eggplant with Couscous Part 1
Chef Judi | Braised Eggplant with Couscous Part 2
Chef Judi | Braised Eggplant with Couscous Part 3
Chef Judi | Braised Eggplant with Couscous Part 4

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


  1. Cut the eggplant in half lengthwise and again on the bias about ¾ inch thick slices.
  2. 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.
  3. Add eggplant and stock to the pot and gently toss to coat the eggplant.
  4. Cover and simmer until eggplant is tender
  5. Fold in caper, raisins, oregano and parsley.
  6. In medium saucepan, cook the couscous with veg stock according to package with a little EVOO to fluff with a fork when done.
  7. Serve eggplant over coucous and top with minced mint and slivered toasted almonds

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