Couscous with Tomato Sauce Chickpeas and Roasted Eggplant
Prep Time: 10 mins
Cook Time: 30 mins
1 cup couscous
1 medium eggplant, sliced about 5mm thick
1 teaspoon Italian seasonings
extra virgin olive oil
1 small onion, chopped
1 garlic glove, minced
2 red capsicums, deseeded, chopped
1 teaspoon sweet paprika
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon cumin seeds
400 grams tomato passata
400 grams can chickpeas, drained, rinsed
Preheat oven to 180°C. Line a baking tray with parchment pepper.
Place the eggplant slices in a plastic bag, add in Italian seasonings and oil, seal the bag and give it a good shake. Place the eggplant slices on a baking tray and roast for 20-25 minutes until soft, but not mushy.
Cook couscous according to the package directions. Heat 1 tbs oil in a frying pan. Add onion, garlic and capsicum and cook for 5 minutes. Add spices and cook for 1 minute. Add Passata and chickpeas, stir to combine and cook for 10 to 15 minutes.
Serve warm with cooked couscous and roasted eggplant slices.