Summer Seasonables: Eggplant-Shallot Stew With Whole Wheat Couscous
This week, I picked up both eggplant and shallots at the farmer’s market. While searching for ways to cook the eggplant , I came a recipe for eggplant and shallot stew, which sounded so good I wanted to make it immediately. Of course, I was missing almost all ingredients aside from shallots and eggplant, for the recipe , so here is my own riff on it .
Eggplant and Shallot Stew with Whole Wheat Couscous
Servings: About 3 // Time: Less than ½ hour 
Ingredients: 1 medium-sized eggplant, peeled and cut into small cubes 3/4 cup diced shallots grapeseed oil 2 serrano peppers* ½ cup raisins ½ cup raw cashews 1 cup water 2 cloves peeled garlic 5 fresh basil leaves,* chopped 1 teaspoon fennel seed dashes of tumeric, cumin and ground black pepper grated parmesan
Preparation: In medium saucepan, heat a tablespoon or so of grapeseed oil. Add chopped peppers, letting them toast a little before adding other ingredients.
Add eggplant, shallots, raisins, cashews, water, garlic, basil, fennel seed, spices and pepper. Stir. Bring to a boil. Reduce heat to medium-low, cover and let simmer .
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.
Coarsely mash the eggplant shallot mixture.
Sprinkle couscous with pepper and grated parmesan. Serve stew with or on top of couscous.
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