Couscous with eggplant and tomato sauce

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 bell pepper(s)
• some sugar, brown
• 1 pack of tomatoes, pureed, approx. 500 g
• 160 g couscous
• 200 ml water
• some oregano, fresh
• some shepherd’s cheese
• Salt

Instructions

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

Peel the eggplant and cut into small cubes. Sprinkle a little salt over the cubes and let stand for about 10 minutes. Dice the bell pepper. Heat a little olive oil in a pan and fry the diced bell peppers. Then rinse the eggplant in a sieve, squeeze out any excess liquid, and add it to the diced bell peppers. Fry everything for another 5 minutes. Sprinkle the sugar over the eggplant and let it caramelize a little. Season with salt. Add the passata and simmer over low heat for about 20 minutes. Meanwhile, bring the lightly salted water to a boil. Add the couscous, stir well, and immediately remove from the heat. Cover and let the couscous swell for about 5 minutes. Serve the couscous with eggplant sauce, some crumbled feta cheese, and fresh oregano.