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Categories:Viewed: 20 - Published at: 3 years ago
Ingredients
- 1 (13.5 oz) can chopped tomatoes
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 None large eggplant, thinly sliced lengthwise
- 1 tbsp salt
- 2 oz couscous
- 1 cup hot vegetable or chicken stock
- 1 None large zucchini, thinly sliced lengthwise
- 3 oz Cheddar cheese, grated
- None None mixed greens, to serve
Method
- Preheat oven to 350°F. To make the tomato sauce, bring tomatoes, garlic and sugar to a boil. Reduce heat to low and simmer for 10-12 mins. Season.
- Meanwhile, arrange eggplant in a single layer on a baking tray. Sprinkle with salt. Set aside for 15 mins. Rinse and pat dry with paper towels.
- Place couscous in a medium heatproof bowl. Add hot stock, cover and set aside for 5 mins.
- Oil a large grill pan or frying pan and place over high heat. Cook eggplant and zucchini for 1 min per side, or until softened and browned.
- Lightly grease and line a 10x6 inch loaf pan with parchment paper. Transfer 1/3 of the couscous to pan. Top with 1/2 of the eggplant and 1/2 of the zucchini. Repeat layers, finishing with couscous. Press down firmly and bake for 20 mins.
- Sprinkle cheese over couscous and bake for another 10-15 mins, until golden brown. Serve in slices with tomato sauce and mixed greens.
