Eggplant Stack with Mozzarella and Couscous

Steps

1. Prep veggies and mozzarella Preheat oven to high-grill. Slice eggplant lengthways 0.5cm thick. Slice capsicum 2cm thick. Thinly slice mozzarella. Toss eggplant in a bowl with a drizzle of oil and season.
2. Cook couscous Bring stock to the boil in a pot on high heat. Once boiling turn off heat, add couscous and ½ tsp salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Toss with a drizzle of oil, lemon zest and juice and basil. Season and cover to keep warm.
3. Cook eggplant Heat a drizzle of oil in a fry-pan on high heat and cook eggplant in batches for about 30 seconds each side, until lightly browned.
4. Grill eggplant Lay eggplant on a lined oven tray, top with mozzarella, season with salt and dollop with first measure of pesto. Grill for 5-8 minutes, until cheese is melted and browned.
5. Cook remaining veggies Return pan to high heat with a drizzle of oil. Add capsicum to pan and cook for about 2 minutes until browned. Remove from heat, toss through spinach and season to taste.
6. Serve couscous topped with layers of eggplant and veggies. Dollop with remaining pesto.