Ingredients

The following ingredients have 4 Servings
  • 1 extra-large eggplant (or two small)
  • 2 teaspoons salt
  • Bowl of water
  • 2-4 tablespoons olive oil (divided) or coconut oil.
  • 1 medium onion, diced
  • 6-8 garlic cloves, rough chopped
  • 1 cup celery
  • 1 red bell pepper (or large carrot)
  • 1 tablespoon, ras el hanout, more taste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 14-ounce can diced or crushed tomatoes
  • 1/3 cup raisins (or chopped dried apricots)
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 14-ounce can chickpeas, drained, rinsed.
  • 1 cup veggie broth
  • 1 3/4 cup veggie stock
  • 1-2 tablespoons olive oil
  • 1 small cinnamon stick  ( or 1/2 teaspoon)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon granulated garlic ( or onion)
  • 1/2 teaspoon salt, more to taste
  • 1 1/2 cup dry couscous

Instruction

  • Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover,  and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)