Roasted Eggplant and Tomato Couscous Salad

Preheat oven to 325ºF.

1. Place eggplant cubes on a lightly greased baking sheet in a single layer. Drizzle 1 tablespoon of extra virgin olive oil over, sprinkle on 1 teaspoon salt and 1/4 teaspoon pepper, mix, and place back in a single layer. On a separate, lightly greased baking sheet, place halved tomatoes in a single layer with their interiors facing up. Drizzle 1 tablespoon of extra virgin olive oil over, and sprinkle on 1 teaspoon salt and 1/4 teaspoon pepper. Bake for 45-50 minutes. Remove the baking sheets from the oven and let the vegetables cool.

2. In a small sauce pot on medium heat, heat up 1/2 tablespoon extra virgin olive oil. Add couscous and stir. Cook until couscous becomes lightly browned (about 5 minutes). Meanwhile, in another small sauce pot, bring the vegetable broth and water mixture to a low boil. After the couscous is browned, slowly pour in the boiling broth mixture and stir. Bring couscous and broth to a low boil, reduce heat to medium-low, and simmer until couscous has absorbed liquids (about 12 minutes). Season lightly with salt to taste. Remove from heat and set aside.

3. In a small bowl, combine ingredients for dressing. In a large bowl, combine the couscous, eggplant, tomatoes, pine nuts, feta cheese, and basil. Pour in the dressing and mix gently to combine. Season with salt and pepper to taste.