Ingredients:
- 1 cup couscous
- 2 cups water
- 2 medium-sized eggplants, diced
- 1 cup cherry tomatoes
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
- 2 cloves garlic, minced
Instructions:
Start by heating the oven to 400F 200C
Bring 2 cups of water to a boil in a saucepan
Put in a little salt and then mix in the couscous
Put the lid on top and take it off the heat
Wait 5 minutes
Take a fork and fluff up the couscous
Set it aside
Add salt and black pepper to the diced eggplant and toss them with 2 tablespoons of olive oil
Place them on a baking sheet and roast them in a hot oven for 15 to 20 minutes, or until they are soft and slightly browned
Take it out of the oven and set it aside
Set the skillet over medium-low heat and add the rest of the olive oil
Put in the red pepper flakes and minced garlic
Saut for one minute, until the garlic smells good
Put the cherry tomatoes in the pan and cook them for 5 to 7 minutes, until they start to turn brown and burst
To get the juices out of some of the tomatoes, crush them with a fork
Put the roasted eggplants in the pan and mix them in
Add two to three more minutes of cooking to mix the flavors
Mix the cooked couscous with the tomato and eggplant mixture
Grate some Parmesan cheese and chop some basil
Combine well
Olive oil should be used to grease ramekins or a baking dish
Put a small amount of the couscous mixture into each ramekin and gently press it down
Put it in the oven and bake for 15 to 20 minutes, or until the top is golden and a little crispy
Take it out of the oven and let it cool down for a few minutes before you serve it
The tortino di couscous con melanzane e pomodorini caramellati should be served hot, with extra basil leaves and a drizzle of olive oil on top
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