Couscous caponata with eggplant

Name: couscous caponata with eggplant
Cook time: 45 min
Total time: 95 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 eggplant; el salt; 1 onion; 3 stem celery; 50 g capers; 280 g Green olives bella cerignola; 6 el mild olive oil; 70 g tomato paste; 400 g tomato cubes; 3 el white caster sugar; 3 el white raisins; 100 ml Red wine vinegar; 15 g fresh basil; 200 g couscous

Stew with eggplant, celery, tomato and couscous.

Ingredients

Directions

Cut the aubergine into cubes of 1 x 1 cm (brunoise). Put them in a colander and sprinkle with the salt.
Let stand for 30 minutes so that the moisture leaks out. Squeeze the rest of the moisture out of the aubergine.
In the meantime, cut the onion and cut the celery into bows. Let the capers and olives drain separately.
Heat the oil in a frying pan and fry the onion and celery over a low heat for 10 minutes. Stir frequently.
Add the tomato puree and cook for 1 min. Add the olives, tomatoes, sugar, raisins, vinegar and pepper.
Let simmer for 20 minutes on low heat without lid. Stir occasionally.
Meanwhile, heat the oil in a frying pan and fry the aubergine in 2 parts in 6 min. Until golden brown. Drain on kitchen paper.
Tear the basil leaves. Put the tomato mixture in a large bowl. Put the aubergine, capers and 2/3 of the basil through.
Allow the caponata to cool to room temperature in 30 minutes. In the meantime, prepare the couscous according to the instructions on the packaging.
Mix the caponata through the couscous and allow to stand for 20 minutes, so that the flavors can attract well. Sprinkle with the rest of the basil and serve.