Method

1. Quarter the eggplants and then cut them into large chunks (1 ½ inches at the widest part).
2. Place in a big bowl, cover with cool water, and add the salt.
3. Place a plate on top to keep the eggplant submerged for 20 minutes, then drain, and pat dry (don’t rinse.)
4. Preheat the oven to 190°C (375°F).
5. In an ovenproof skillet over medium-high heat, heat 2tablespoonof oil.
6. Working in 2 batches, brown both sides of the eggplant until golden and then set aside(no need to cook through).
7. Add more oil to the same pan and add the onion and sauté for 2-3 minutes, stirring continuously.
8. Add the garlic, celery, and red pepper, lower the heat, and cook until tender for about 5 minutes.
9. Lower the heat to low, then add the spices, canned tomatoes (and juices), Bayara raisins, salt, pepper, Bayara chil
10. Add the eggplants and give the pan a good shake so the stew levels. It should have a stew-like consistency. If it seems dry, add a little water.
11. Drizzle some olive oil, cover the skillet tightly, and place it in the warm oven.
12. Bake for 20 to 25 minutes or until the eggplantsare tender and cooked through. Meanwhile, make the couscous(see instructions below).
13. Remove the lid, taste,and add more salt if needed, keeping in mind the couscous will soak up some of the salt. If it seems watery, bake uncovered for a few minutes. If dry, add a littlewater. To serve, sprinkle with someAleppo chili flakes and fresh parsley,a drizzle of olive oil, and a spoonful of yogurt (all optional).
14. Serve with the Bayara cinnamon-scented couscous.
15. In a medium pot, place the broth, oil, spices, and salt and bring to boil.
16. Add the couscous, stir, thencover the pot, and remove from the heat.
17. Let it stand for 7 minutes, then uncover, fluff it with a fork, and season with salt.