Preparation Time2 hours
|2 tablespoons||dried oregano|
|1/2 cup||olive oil|
|1 pound||baby eggplant|
|1 tablespoon||dried thyme|
|2 teaspoons||black pepper|
1. Chop the eggplant and tomatoes into 1/2 inch pieces and place in a glass baking dish. Roughly chop the garlic and add it as well.
2. Add the olive oil and herbs, then stir well. Bake at 375 degrees until all the ingredients are golden brown; roughly 2 hours. Remove the bay leaves when finished.
3. Heat 1 and 1/2 cup water until boiling. Add the couscous, turn off the heat, and cover with a lid. The couscous should be complete within ten minutes; when it's light and fluffy it's ready.
4. Serve the baked eggplant over the couscous, adding salt to taste.