This is the dish to make if you’re needing to feed both carnivores and vegetarians.
My husband literally said, “What is this, chicken?” Nope. Just hearty eggplant, bolstered by the other veggies and flavors to trick you into thinking its a protein.
I made this up based on what was available in the kitchen, but its definitely a dish we’ll be recreating again and again. Hope you’ll enjoy my first original Mon Amye recipe for Rustic Eggplant Soffritto over Couscous.
1 box of couscous, cooked according to package directions
2 small eggplant
2 small onions (or 1 large)
~4 stalks of celery
1/4 cup pine nuts
1 can of diced tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
olive oil, salt and pepper
Preheat oven to 375 degrees.
1. Start by chopping the eggplant into cubes. Eggplant tends to shrink as you cook it, so go a little larger than you’d think for a bite-size cube. Toss in a bowl with olive oil, salt and pepper to coat. Toss in a pinch of oregano. Spread on a roasting pan and roast until soft, ~30 minutes.
2. Chop carrot, celery and onions into 1″ pieces. Toss lightly in olive oil, salt and pepper. Spread on roasting pan (same one if there is room, or else grab a second pan) and roast until soft, ~30 minutes.
3. While the veggies are roasting, cook the couscous according to the directions on the box. The box that I used had herbs involved already, but if you’re using plain couscous you can add a pinch of the oregano and basil as it cooks.
4. Use tinfoil and make a little tray for the pine nuts. Put them in the oven with the veggies for ~10 minutes, just until they start toasting and smell nutty when you take them out. (These pine nuts kick the whole dish up a notch – don’t skip this step!)
5. Put a large sauce pot on the stove over medium heat. Open the can of tomatoes into that pot to start heating, and add the remaining oregano and basil. As you pull the veggies out of the oven, put them right into that sauce pot with the tomatoes. Salt and pepper to taste.
Serve hot over the couscous. Bon Appetit!