Obsidian/03.03 Food & Wine/Sicilian aubergine stew with couscous.md

---

ServingSize: 2
cssclass: recipeTable
Alias: []
Tag: ["🍴", "🟥"]
Date: 2024-01-15
DocType: "Recipe"
Hierarchy: "NonRoot"
location:
CollapseMetaTable: true
Meta:
 IsFavourite: False
 Rating:
Recipe:
 Courses: "Side dish"
 Categories: "Cereal"
 Collections: "Italian"
 Source: "https://www.jamieoliver.com/recipes/vegetable-recipes/incredible-sicilian-aubergine-stew-with-couscous/"
 PreparationTime: 
 CookingTime: 30
 OServingSize: 2
Ingredients:
 - 1 large aubergine
 - 1 splash olive oil
 - 0.5 teaspoon dried oregano
 - 1 small red onion
 - 1 clove garlic
 - 0.5 bunch flat-leaf parsley
 - 2 large tomatoes , ripe
 - 1 tablespoon baby capers
 - 8 green olives , stone in
 - 1 tablespoon red wine vinegar
 - 150 g wholewheat couscous
 - 1 tablespoon flaked almonds

---

Parent:: [[@@Recipes|Recipes]], [[@Side dishes|Side dishes]]

---

 

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name Edit Recipe parameters
type command
action MetaEdit: Run MetaEdit
id EditMetaData
```
^button-SicilianauberginestewwithcouscousEdit

```button
name Save
type command
action Save current file
id Save
```
^button-SicilianauberginestewwithcouscousNSave

 

# Sicilian aubergine stew with couscous

 

```toc
style: number
```

 

---

 

### 🗒 Practical Informations

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 +
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+
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 "<tr><td><a class=heading>📚 Collections</a></td>"
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 "<td><span style='color: var(--footnote);'>" + this.Recipe.Collections + "</span></td></tr>"
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 "<tr><td><a class=heading>👨‍👨‍👧‍👦 Serving size</a></td>"
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 "<td><span style='color: var(--footnote);'>" + this.ServingSize + "</span></td></tr>"
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 "<tr><td><a class=heading>⏲ Cooking time</a></td>"
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 "<td><span style='color: var(--footnote);'>" + this.Recipe.CookingTime + " min</span></td></tr></tbody></table>"
FROM "03.03 Food & Wine/Sicilian aubergine stew with couscous"
```

&emsp;

---

&emsp;

### 🧫 Ingredients

&emsp;

```dataviewjs
dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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&emsp;

---

&emsp;

### 🔀 Instructions

&emsp;

1.  Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.

&emsp;

2.  Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.

&emsp;

3.  While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.

&emsp;

4.  When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.

&emsp;

5.  Drain and add the capers, destone and add the olives, then drizzle over the vinegar.

&emsp;

6.  When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.

&emsp;

7.  Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.

&emsp;

8.  Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.

&emsp;

9.  Use a fork to fluff up the couscous and stir through half the chopped parsley.

&emsp;

10.  Season the stew to taste, then drizzle with extra virgin olive oil.

&emsp;

11.  Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

&emsp;
&emsp;