Eggplant with Goat Cheese and Couscous

Bring vegetable broth to a boil in a pot. Place couscous in a bowl and pour in the broth. Let soak for about 10 minutes, then fluff with a fork.

Meanwhile, peel sweet potato, cut into cubes and cook in boiling salted water for about 5 minutes.

Rinse, trim and slice the eggplant. Season with salt and set aside for 15 minutes to draw out water.

Rinse tomatoes, trim, remove seeds and dice. Rinse scallions, trim and cut into rings. Squeeze lemon.

Drain sweet potatoes. Rinse eggplant and pat dry.

Heat 1 tablespoon oil in a pan. Fry eggplant over medium heat on both sides until about 3 minutes. Deglaze with lemon juice, remove from heat and let stand.

Heat the remaining oil in a pan. Sauté scallions and sweet potatoes over medium heat for 2 minutes. Mix tomatoes and couscous with scallions and sweet potatoes and season with salt and pepper.