Tomato Eggplant Soup With Couscous

• 2 Tablespoons olive oil
• 1 leek, white part only, thoroughly washed and chopped
• 2 small Japanese eggplants, peeled and diced
• 1 can tomatoes, chopped
• 1 Tablespoons tomato paste
• 2 Tablespoons chopped fresh basil
• 1/2 teaspoons dried oregano
• 1/2 teaspoons dried thyme
• 5 cups chicken or vegetable stock
• 1 cup couscous, cooked
• salt and pepper
• fresh basil leaves for garnish

Instructions

In a large saucepan, heat oil over medium-high heat. Cook leek and eggplant until soft, about 3 minutes. Stir in tomatoes, tomato paste, basil, oregano and thyme. Cook until bubbly, about 4 minutes. Add stock and simmer 30 minutes. Puree in a food processor. Return to pot and stir in couscous. Reheat if necessary. Taste for salt and pepper. Garnish with basil leaves.

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