Name: Couscous slice
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: Tomato sauce; 400 gram can diced tomatoes; 2 clove garlic, crushed; 1 teaspoon sugar; 1 large eggplant, thinly sliced lengthways; 1 tablespoon salt; 1/4 cup couscous; 1 cup hot chicken stock; 1 large zucchini, thinly sliced lengthways; 1 cup grated tasty cheese; mixed salad leaves, to serve

Ingredients

Tomato sauce

400 gram can diced tomatoes

2 clove garlic, crushed

1 teaspoon sugar

1 large eggplant, thinly sliced lengthways

1 tablespoon salt

1/4 cup couscous

1 cup hot chicken stock

1 large zucchini, thinly sliced lengthways

1 cup grated tasty cheese

mixed salad leaves, to serve

Method

1.Preheat oven to 180°C.

2.To make tomato sauce, in a saucepan, combine tomatoes, garlic and sugar. Bring to boil on high. Reduce heat to low. Simmer 10-12 minutes. Season.

3.Meanwhile, arrange eggplant in a single layer on a tray. Sprinkle with salt and set aside 15 minutes. Rinse and pat dry with paper towel.

4.Place couscous in a medium heatproof bowl. Pour over stock. Cover. Set aside 5 minutes.

5.Heat an oiled char-grill pan on high. Cook eggplant and zucchini in batches, 1 minute each side, until softened and browned.

6.Lightly grease and line a 15 x 25cm loaf pan. Spread one-third couscous into pan. Top with half eggplant and half zucchini. Repeat layers, finishing with couscous. Press firmly. Bake 20 minutes.

7.Sprinkle cheese over couscous. Bake further 10-15 minutes. until golden. Serve in slices, accompanied with sauce and salad leaves.

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Ingredients

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