Ingredients salad (for about 4 people):

• 400 g dry couscous
• 1 tsp olive oil                    
• 1 tsp turmeric
• vegetable broth
• 800 g diced tomatoes (canned)
• 10 g garlic
• 140 g onions diced
• 80 g fennel
• 160 g carrots
• 10 ml sunflower oil
• 10 ml vinegar
• 1 kg (4 pieces) eggplant
• 10 g parsley
• 10 g coriander
• salt, pepper, sugar

Preparation:

Couscous:
Boil the vegetable broth with turmeric. Put the couscous in a deep dish and pour the hot broth over it. Stir regularly with a whisk until the grains separate.

Tomato Sauce:
Cold mix the diced tomatoes, garlic and diced onions and season with salt, pepper and sugar until a creamy consistency is achieved.

Carrot-Fennel Salad:
Grate the fennel and carrots and mix with sunflower oil and vinegar. Season to taste with salt, pepper and sugar.

Braised eggplant:
Cut the washed eggplants in half and spread the halves on a baking sheet. Season with salt and pepper and spread the tomato sauce on top.

Place in the oven at 180 °C for about 40 minutes. Then arrange on the couscous and garnish with the carrot and fennel salad. Use coriander and parsley as topping.