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Robyn Jones
Couscous caponata with eggplant
Stew with eggplant, celery, tomato and couscous.
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Ingredients
Directions
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Cut the aubergine into cubes of 1 x 1 cm (brunoise). Put them in a colander and sprinkle with the salt.
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Let stand for 30 minutes so that the moisture leaks out. Squeeze the rest of the moisture out of the aubergine.
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In the meantime, cut the onion and cut the celery into bows. Let the capers and olives drain separately.
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Heat the oil in a frying pan and fry the onion and celery over a low heat for 10 minutes. Stir frequently.
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Add the tomato puree and cook for 1 min. Add the olives, tomatoes, sugar, raisins, vinegar and pepper.
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Let simmer for 20 minutes on low heat without lid. Stir occasionally.
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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.
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Tear the basil leaves. Put the tomato mixture in a large bowl. Put the aubergine, capers and 2/3 of the basil through.
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Allow the caponata to cool to room temperature in 30 minutes. In the meantime, prepare the couscous according to the instructions on the packaging.
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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.
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Nutrition
685Calories
Sodium0% DV1.130mg
Fat52% DV34g
Protein26% DV13g
Carbs25% DV75g
Fiber52% DV13g
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