1 Eggplant, peeled and diced
2 small Shallots, diced
1 cup green Olives, chopped
1 Zucchini, diced
3 stalks of Celery, diced
10-12 oz canned peeled Tomatoes
4 Tbsp SOOC Persian Lime Olive Oil
SOOC Harissa Olive Oil, to finish
1 box of Couscous, prepare as instructed
Place eggplant in a bowl of salted water and set aside.
Sauté the shallots and olives in a skillet until soft. Drain the eggplant; add to skillet with the zucchini and celery. Cook for 5 minutes. Add the tomato, a pinch of cloves, and Persian Lime Olive Oil to skillet. Cook 10-15 more minutes.
When finished season lightly with salt, pepper, and Harissa Olive Oil to taste. Serve over couscous.