Caponata with couscous

Method

1. Heat a little olive oil in a large heavy-based frying pan set over a medium heat, then fry the onion and garlic with a good pinch of salt for about 10 minutes until softened.
2. Add the aubergine and continue to fry for 10 minutes.
3. Add the courgette, fresh tomatoes, capers, olives and about half the chopped tomatoes. Stir thoroughly and bring to a simmer. Cook for 10 minutes until the sauce has reduced and the mixture is becoming dry.
4. Add the rest of the chopped tomatoes, plus the red wine vinegar and dried mixed herbs, then simmer for another 10 minutes until the sauce has reduced again and the flavours have concentrated.
5. Meanwhile, put the couscous in a bowl, add the boiling water and cover for 10 minutes. Fluff up with a fork.
6. To serve, divide the couscous between 2 plates and add a generous portion of the caponata alongside.