Moroccan eggplant stew

Ingredients for 2 servings:

• 1 cup(s) couscous or bulgur
• 1 tbsp margarine
• 3 tbsp olive oil
• 1 onion(s)
• 1 clove(s) garlic
• 1 chili pepper(s), fresh, red
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 eggplant(s)
• 1 can of tomatoes, chopped
• ½ bunch coriander
• ½ bunch mint
• 1 tsp salt
• 1 tsp black pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

Prepare the couscous or bulgur according to the package instructions. Dice the onions, finely chop the garlic, deseed and finely slice the chili, and dice the eggplant into 1-2 cm pieces. Heat olive oil and margarine in a large pan or wok. Add the onions. When they are translucent, add the garlic and chili and fry briefly. Now add the ground coriander and cumin. When they start to smell, add the eggplant, adding a little more oil if desired. After briefly frying the eggplant cubes, add the chopped tomatoes and cook with the lid on until the eggplant is almost tender. Chop the coriander and mint leaves, season with salt and pepper, and then add 2/3 of the fresh coriander and mint. Simmer for a further 5 minutes. Serve the couscous on plates, pour the eggplant sauce over the top, sprinkle with the remaining herbs, and serve.