Aubergine is a real taste of the Mediterranean, and this stew is light and easy to prepare.
Serves 2-3
Cooking time: 30 minutes
INGREDIENTS
FOR THE CAULIFLOWER COUSCOUS
TO SERVE
To make the stew, heat the oil, or butter, in a pan and cook the aubergines on a medium heat with a big pinch of salt for 5 minutes, stirring occasionally, until they turn golden brown. Throw in the red onions, harissa, garlic, cumin, coriander, cinnamon and a pinch of salt and keep stirring until the vegetables are well coated with the spices and the mix is fragrant. Add the tomatoes and cook over a medium heat for 15-20 minutes, stirring every 5 minutes.
To make the couscous, put the cauliflower florets into a food processor and blitz for a few minutes, or grate them using a box grater, until you get a rice-like consistency.
Heat the oil, or butter, in a saucepan over a medium heat for 1 minute, then add the turmeric and ginger and stir for another minute, until fragrant. Throw in the cauliflower rice and sauté for 5 minutes, stirring constantly, until it has all cooked through. Serve the stew with the rice, a dollop of yoghurt and some coriander scattered over the top. The stew can be frozen, or kept in the fridge for a few days.