Eggplant ragout with couscous recipe

He eggplant ragout It is a way of cooking this vegetable in the style of a ratatouille, with a tomato base. It is usually eaten with pasta, white rice or, as in this recipe, with couscous.

A succulent mixture that is combined with fried tomato and spices, and that includes other vegetables, such as red pepper and onion. It cooks eggplant directly in the pan or roasted in the oven beforehand, along with the red pepper, to be included later in the stir-fry.

For more flavor, use some type of broth and red or white wine. If you want it stronger, there are cooks who add cooked lentils. Then, once the eggplant ragoutserve it on top of couscous or on pasta according to your taste.

Eggplant ragout with couscous

Ingredients (for 4 people):

For the ragu:

• 2 medium eggplants, cut into cubes
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red pepper
• 2 ripe tomatoes, peeled and chopped (or 1 cup crushed tomato)
• 1 tablespoon tomato concentrate (optional)
• 200 gr. mushrooms (optional), sliced
• A splash of vegetable broth
• 1 glass of red wine (optional)
• Olive oil
• 1 teaspoon sweet or hot paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Parsley or fresh basil to decorate

For the couscous:

• 1 cup couscous
• 1 cup of water or vegetable broth
• 1 tablespoon olive oil
• Salt to taste

Prepare the eggplant ragout:

1. Wash and cut the eggplant into cubes. Put it in a strainer, sprinkle with salt and let it rest for 20 minutes. This removes excess bitterness. Then, rinse well and dry with kitchen paper.
2. Heat the olive oil in a large skillet or saucepan over medium heat.
3. Sauté the onion, red pepper, and garlic for five minutes.
4. Add the eggplants and mushrooms. Cook for 10 minutes, stirring occasionally.
5. Add the paprika, cumin and thyme and sauté for a few minutes.
6. Add the tomato (if you want it stronger and with a brighter red color, you can reinforce it with a tablespoon of tomato concentrate), the red wine, and the vegetable broth.
7. Simmer for 15 minutes until the vegetables are tender and the mixture has a thick texture. Salt and pepper to taste.

Cook the couscous and assemble the dish:

1. Boil the water or broth with a pinch of salt.
2. Remove from the heat, add the couscous and a little olive oil, and cover the pot. Let it rest for 5 minutes.
3. Stir the couscous with a fork to separate the grains.
4. Serve a portion of couscous and cover with the eggplant ragout. Stir if you want it all integrated.
5. Serve hot or warm and garnish with fresh chopped parsley or basil.