Baked Aubergine Provencal

Serves 6

• 3 medium size aubergine
• 3/4 cup couscous
• 3 tbs. olive oil
• 2 cloves garlic, crushed
• 13/4 cups canned plum tomatoes (drained, reserving juice)
• 1/2 cup red wine
• 4-tbs. fresh chopped parsley salt
• freshly ground black pepper
• 1 cup chicken stock or water

Oven, 150°C/300°F/ Gas Mark 2
1. Cut the aubergine in half lengthways. Using a sharp knife carefully cut out the flesh, leaving a shell approximately 1 cm thick. Chop the flesh.
2. Put the couscous into a bowl. Add 2 cups boiling water and a little salt. Stand for 10 minutes, then drain well.
3. Heat the oil in a frying pan; add the auberginet flesh with the garlic. Sauté until it begins to soften. Add the drained chopped tomatoes (reserving the juice) with the wine, 3 tablespoons of the parsley and some seasoning. Cook for 10-15 minutes until the mixture is soft and thickened.
4. Remove from heat and stir in the couscous. Taste and adjust the seasoning - it should be well seasoned.
5. Spoon the mixture back into the shells, pressing it down lightly. Transfer to the aubergine casserole-baking dish, pouring the tomato juice and stock/water around them. Sprinkle the remaining parsley over the top.
6. Cover and cook in the oven for approximately 40-45 minutes - until the shells are tender. Leave uncovered and return to the oven for 15 minutes.
7. Serve hot or cold as a main course, or as a vegetable. Goes well with grilled and roasted meats.
8. Bon Appétit!