Couscous Eggplant and Tomato Gratin is a baked casserole in which tomato sauce and grilled eggplants are layered on a bed of couscous and topped with Feta cheese and bread crumbs. This recipe uses Harissa paste/sauce to spice up the dish. You can skip it if you do not have it handy; just adjust the seasoning accordingly. Use simple Homemade tomato sauce (not ketchup), Passata or blanched and crushed tomatoes for the best results. Couscous, Roasted tomato pasta sauce, Harissa paste, Japanese Eggplant, Extra Virgin Olive Oil, Feta Cheese, Whole Wheat Bread crumbs, Mint Leaves (Pudina), Salt 1 cup Couscous 1/2 cup Roasted tomato pasta sauce 2 teaspoon Harissa paste 1 Japanese Eggplant , sliced 1 teaspoons Extra Virgin Olive Oil 2 tablespoons Feta Cheese , crumbled 2 tablespoon Whole Wheat Bread crumbs Mint Leaves (Pudina) , as required for garnish (chopped) Salt , to taste 10 30 To begin making the Couscous Eggplant and Tomato Gratin, heat a grill pan. Drizzle the oil and grill the eggplant slices till they are lightly browned on both the sides. Do not overcook the eggplant slices.Take off the heat and keep aside till required.Pre-heat an oven to 180 degree Celsius. Cook the couscous as per the instructions given on the packet.Grease a 7-inch baking dish and spread the couscous on the bottom of the dish.Mix the tomato sauce with the harissa paste and spread on the couscous layer. (Season it with salt if using passata).Place the grilled eggplant slices on top such that they cover the sauce. Sprinkle bread crumbs and feta cheese over the eggplants.Bake in the oven for 12-15 minutes till the top browns and the cheese just starts melting. Garnish with mint leaves and serve immediately.Serve Couscous Eggplant and Tomato Gratin for a quick, comforting weeknight meal or for your next potluck dinner.