Easy Eggplant Bake

Sourced from Sunday Telegraph, Body and Soul, July 16 2006

Suggests using the best quality vine ripened tomatoes available

serves 4

2 Large vine ripened tomatoes
2/3 cup organic cous cous
1/2 cup sage, chopped
1/3 cup parmesan cheese, grated
1 tbs oil
1 large eggplant cut into 2.5 cm cubes
4 cloves of garlic, sliced
1/2 bunch silverbeet, washed and shredded

Preheat the oven to 180C. Soak the tomatoes in a bowl of boiling water until
the skin starts to crack. When they are cool enough to handle peel the skin
from them and chop roughly. Set aside.

In a frying pan, dry-roast the couscous until it is lightly golden and
fragant. (agreed, this gives it a nice nutty flavour - sjh). Transfer to a
bowl and pour 1 1/3 cups over boiling water over it. Cover with plastic wrap
and leave to sit for 10-15 minutes.

Remove the wrap and fluff the grains with a fork.

Add the sage and parmesan and stir through.

Heat the oil in a pan and add the eggplant, tomatoes and garlic and cook until
the eggplant is tender.

Steam the silverbeet for 2 minutes and squeeze out any excess moisture.

Arrange the eggplant mixture in a baking dish and top with the silverbeet.

Place the couscous mixture over the top.

Cover with foil and bake in the oven for 20 minutes. Remove the cover and
bake for a further 15 minutes. Serve with a green salad.