Couscous and Egglplant Salad

3/4 cup couscous

salt and ground pepper to taste

3 tablespoons olive oil

eggplant, cut into 1/2-inch pieces (Place in colander and lightly salt. Set over bowl and leave 10 minutes to an hour prior to cooking.)

1 sweet onion, chopped

2 teaspoons red-wine vinegar

1/3 cup lightly packed torn fresh basil

1 cup chicken broth

1/2 cup cherry tomatoes, cut in half (optional)

1/2 chopped green peppers (optional)

In a large pan, heat oil over medium heat. Add eggplant and onions  and stir to coat. Cover and cook, stirring frequently, until eggplant is cooked through, about 5 - 10 minutes.  Add more salt and pepper as desired. Cool.

In a small saucepan, combine couscous and 1 cup broth. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes. Cool.

In a serving bowl, combine tomatoes and peppers with cooled eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.  Chill and serve cold.