Baked Couscous - cooking recipe

Ingredients

1 (13.5 oz) can chopped tomatoes
2 cloves garlic, minced
1 tsp sugar
1 None large eggplant, thinly sliced lengthwise
1 tbsp salt
2 oz couscous
1 cup hot vegetable or chicken stock
1 None large zucchini, thinly sliced lengthwise
3 oz Cheddar cheese, grated
None None mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. To make the tomato sauce, bring tomatoes, garlic and sugar to a boil. Reduce heat to low and simmer for 10-12 mins. Season.
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.
Place couscous in a medium heatproof bowl. Add hot stock, cover and set aside for 5 mins.
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.
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.
Sprinkle cheese over couscous and bake for another 10-15 mins, until golden brown. Serve in slices with tomato sauce and mixed greens.