Harissa Olive Oil to finish (omit if you don’t like spicy)
1 box of couscous, prepare as instructed
Place eggplant in a bowl of salted water and set aside.
Sauté the shallots and olives in a skillet until soft. Drain the eggplant; add to skillet with the zucchini and celery. Cook for 5 minutes. Add the tomato, a pinch of cloves and Persian Lime Olive Oil to skillet. Cook 10-15 more minutes.
When finished season lightly with salt, pepper and Harissa Olive Oil to taste. Serve over couscous.