Eggplant in peanut sauce with couscous

Ingredients for 2 servings:

• 2 large eggplants
• 1 m.-sized onion(s)
• 3 tbsp peanut butter, crunchy
• 2 tbsp vegetable broth
• ½ liter of water
• 1 cup(s) couscous
• 1 tbsp olive oil
• some salt and pepper
• 2 cup(s) water, boiling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cut the eggplant into large cubes and finely dice the onions. First, sauté the onions in a large pan until translucent, then add the eggplant cubes and sear on all sides. Dissolve the vegetable stock in half a liter of water, add the peanut butter, and mix well. Add the sauce to the eggplant and simmer uncovered over low heat for 20 minutes, stirring occasionally. Season the eggplant with salt and pepper. The sauce should be significantly reduced and have a creamy consistency. Mix the couscous with a little salt and the oil in a bowl with the boiling water. Cover, let stand for 10 minutes, stirring occasionally. Serve the eggplant and couscous together.