Tangy Baked Eggplant and Couscous

1. Roast the Eggplant

Preheat your oven to 425°F (220°C). Drizzle olive oil over a half-sheet pan and lay out the eggplant slices. Season generously with kosher salt and freshly ground black pepper. Roast for about 20 minutes until they start to turn golden and tender.

2. Flip and Continue Roasting

Flip the eggplant slices and return them to the oven for an additional 10 minutes. After this second roasting, reduce the oven temperature to 350°F (175°C).

3. Sauté Onions

Heat some olive oil in an ovenproof skillet over medium-high heat. Add the thinly sliced onion and cook for 8 to 10 minutes, stirring occasionally, until soft and translucent.

4. Build the Sauce

Introduce the sliced garlic to the skillet and cook until fragrant. Stir in the tomato paste, granulated sugar, kosher salt, red-pepper flakes, and a few grinds of black pepper. Cook for 3 to 4 minutes. Squeeze in the juice of half a lemon, then pour in the water.

5. Add Couscous and Eggplant

Bring the mixture to a gentle simmer before stirring in the uncooked pearl couscous. Nestle the roasted eggplant into the mixture, cover with a lid or foil, and bake at 350°F (175°C) for 40 to 50 minutes.

6. Rest and Serve

Once baked, let the dish rest for about 5 minutes before serving.