Baked Couscous

Directions

1. 1
   Preheat oven to 350°F. To make the tomato sauce, bring tomatoes, garlic and sugar to a boil. Reduce heat to low and simmer for 10-12 mins. Season.
2. 2
   Meanwhile, arrange eggplant in a single layer on a baking tray. Sprinkle with salt. Set aside for 15 mins. Rinse and pat dry with paper towels.
3. 3
   Place couscous in a medium heatproof bowl. Add hot stock, cover and set aside for 5 mins.
4. 4
   Oil a large grill pan or frying pan and place over high heat. Cook eggplant and zucchini for 1 min per side, or until softened and browned.
5. 5
   Lightly grease and line a 10x6 inch loaf pan with parchment paper. Transfer 1/3 of the couscous to pan. Top with 1/2 of the eggplant and 1/2 of the zucchini. Repeat layers, finishing with couscous. Press down firmly and bake for 20 mins.
6. 6
   Sprinkle cheese over couscous and bake for another 10-15 mins, until golden brown. Serve in slices with tomato sauce and mixed greens.