Eggplant and Shallot Stew with Whole Wheat Couscous

Eggplant & Shallot Stew w/Whole-wheat Couscous
#vegetarian/vegan

• 1 medium-sized eggplant, peeled and cut into small cubes
• 3/4 cup diced shallots
• olive or grapeseed oil
• 2 serrano peppers, diced
• ½ cup raisins
• ½ cup raw cashews (or pine nuts)
• 1 cup water
• 2 cloves peeled garlic
• 5 fresh basil leaves,* chopped (or 2 tbsp ground basil)
• 1 teaspoon fennel seed
• dashes of tumeric, cumin and ground black pepper

In medium saucepan, heat about a tablespoon of oil. Add diced peppers and shallots, letting them toast a little before adding other ingredients.

Add: Eggplant, raisins, cashews, garlic, basil, fennel seed, spices, salt, pepper and water. Stir together.

Bring to a boil.

Reduce heat to medium-low, cover and let simmer (at least until eggplant is fork-tender, 3-5 minutes, but I let mine go about 15 minutes, to make everything really soft and the flavors all blended).

Begin couscous. For whole-wheat, medium-pearled couscous, it’s 1 cup couscous to 1 ¼ cups water, + a teaspoon or so of olive oil. Bring to a boil, then cover and remove from heat. Fluff/stir after about 5 minutes.

After removing from heat, coarsely mash the eggplant shallot mixture.

Serve couscous alongside or mixed in with stew.