Eggplant Couscous Bake

Eggplant Couscous Bake

 This dish has lots of layers of delicious goodness.

Perfect for cold winter nights.

Ingredients

 1 Large Eggplant – slice in to12 thin rounds

Olive oil

500g couscous (about 2 coffee cups full)

Boiling water for couscous

100g slivered almonds (lightly toasted)

Chopped parsley or any other fresh herbs

2 carrots grated

1 onion finely chopped

3 tins of tomatoes

1 glass of white wine

Salt & pepper

3 cups of grated cheese

Directions

Eggplant: Heat your oven to 180 degrees. Fry eggplant slices in a little olive oil – just be patient and only do a couple at a time, keep the cooked eggplant pieces on a plate until ready to make up the dish.

Almond Couscous: Prepare the couscous according to the packet instructions, add the slivered almonds and parsley.

Tomato Sauce: Cook onions and carrots in a little olive oil, then add the tomatoes, wine, salt and pepper and some herbs to taste.

Now that you have all the components – you are ready to layer the bake as follows:

Eggplant

Almond Couscous

Tomato sauce

Cheese

Eggplant

Almond Couscous

Tomato sauce

Cheese

Bake in the hot oven for about 40 minutes. Turn the oven off and let it sit for a further 20 minutes before serving. Serve with a fresh salad.