Sicilian eggplant stew with couscous

Steps

1. Cut the eggplant into chunks. In the wok add the eggplant, oregano and salt then toss to coat.
2. When the eggplant is golden add the onion, garlic, celery, bell pepper and parsley stalks.
3. Drain and add the capers then drizzle over the vinegar.
4. When the vinegar has evaporated add the tomatoes and simmer for around 15 minutes.
5. Put the couscous into a bowl, add a pinch of salt and cover with boiling water then cover the bowl.
6. Lightly toast the almonds in a dry pan until golden, keeping them moving.
7. Use a fork to fluff up the couscous and stir through half the chopped parsley, lemon juice and olive oil.
8. Season the stew to taste, then drizzle with extra virgin olive oil.