Eggplant with tomato sauce & couscous

I love eggplant and have many recipes, but this one is my favorite.

Ingredients needed:

* 1 eggplant
* 1 shallot
* 4 garlic cloves
* 1 lemon
* 1 oz fresh basil
* 1 oz mozzarella
* 14. 5 oz Roasted diced tomatoes
* 1 cup Israeli couscous

Directions:

Step 1. Preheat the oven to 425 F. Trim the eggplant and cut lengthwise into 4 planks. Place on a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Bake until lightly browned on each side, 15-20 min.

Step 2. Peel and mince the shallot and garlic. Add just half the minced garlic, mozzarella, and 2 tbs olive oil to a small bowl. Toss to combine.

Step 3. Heat 1 tbsp olive oil in a medium saucepan. Add minced shallot, remaining minced garlic. Cook until fragrant, 2-3 minutes. Add tomatoes, 1/4 tsp salt, and a pinch of pepper. Simmer until sauce is slightly thickened, 5 to 7 minutes.

Step 4. Add 1/4 cups water and a pinch of salt to a small saucepan and bring to a boil. Add israeli couscous and cook until water is absorbed 10 to 12 minutes. Add lemon juice, just half the basil leaves, 2 tsp olive oil. Salt to taste

Step 5. Remove the baked eggplant from the oven and top with the garlic tomato sauce. Bake another 4 to 6 minutes.

Step 6. Divide the lemon basil couscous and eggplant between bowls. Top with the remaining torn basil leaves. Enjoy! :)