Sicilian Eggplant Stew with Couscous

It's the second week of my yearly CSA and I've been told the eggplant crops have skyrocketed this year so be prepared for more eggplant recipes as I pick up more boxes. I've had this stew recipe saved for years which is perfect but I promptly went home and saved six more eggplant recipes so I can be prepared in the weeks to come. This stew is easy to make and although it originally called for one large eggplant using two didn't seem to cause any of the flavor ratios to be off. I already had two packages of garlic-and-herb couscous mix in my pantry so that was the perfect accompaniment to this meal. The eggplant stew would also be delicious served with creamy polenta.  


Recipe from Jamie Oliver

-2 medium eggplants
-2 tablespoons olive oil
-1/2 teaspoon dried oregano
-1 shallot
-1 clove garlic
-1/2 bunch flat-leaf parsley
-2 large tomatoes, ripe
-1 tablespoon capers
-8 green olives, sliced
-1 tablespoon red wine vinegar
-Couscous for serving
-1 tablespoon flaked almonds
-Extra virgin olive oil

Trim the eggplants and cut them into large chunks. Heat two tablespoons of olive oil in a large, high-sided skillet over medium heat. Add the eggplant, oregano, and sea salt. Toss to coat.

Turn the heat up to high and cook the eggplant for 5 minutes, stirring occasionally. Chop the shallot, garlic, and parsley while the eggplant cooks. Roughly chop the tomatoes.

When the eggplant pieces are golden all over add the onion, garlic, and parsley. Cook for an additional two minutes. Add the capers, sliced olives, and red wine vinegar. Once the vinegar has evaporated add the tomatoes and simmer the mixture for about 15 minutes or until the eggplant is tender.

While the stew cooks, make the couscous according to package directions and season to taste. 

Serve the stew alongside the couscous topped with flaked almonds, parsley, and an additional drizzle of olive oil.


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