Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cod & Fairy Tale Eggplants
with Tomatoes & Pearl Couscous
35 MIN
2 Servings
From the Test Kitchen
A Sicilian favorite, eggplant caponata typically combines the summer vegetable with tomatoes, currants or raisins, capers, nuts, and more. Our take on caponata showcases tomatoes (yours may be red or yellow) and fairy tale eggplants—petite enough to cut up and cook on the stovetop in just a few minutes. Savory, sweet, and tart, it’s the perfect topping for seared cod served over pearl couscous.
Get Cooking-
NutritionPER SERVING
-
Calories640 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Cut the eggplants into ½-inch-thick rounds. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Roughly chop the almonds.
2
Cook the eggplants:
In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the eggplants and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened.
3
Cook the couscous:
While the eggplants cook, add the couscous to the saucepan of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Drain thoroughly and return to the saucepan. Drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place.
4
Cook the tomatoes & finish the vegetables:
While the couscous cooks, add the garlic and capers to the pan of eggplants; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the seasoned tomatoes and cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Turn off the heat and stir in the vinegar (be careful, as the vinegar may splatter). Transfer to a bowl and stir in half the basil (tearing the leaves just before adding); season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
5
Coat & cook the cod:
Place the flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, coated side down. Cook 3 to 5 minutes per side, or until lightly browned and cooked through. Turn off the heat.
6
Finish the couscous & plate your dish:
Add the almonds and raisins to the saucepan of cooked couscous. Stir to combine. Divide the finished couscous between 2 dishes. Top with the cooked cod fillets and finished vegetables. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!
1
Prepare the ingredients:
Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Cut the eggplants into ½-inch-thick rounds. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Pick the basil leaves off the stems; discard the stems. Roughly chop the almonds.
2
Cook the eggplants:
In a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the eggplants and cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened.
3
Cook the couscous:
While the eggplants cook, add the couscous to the saucepan of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Drain thoroughly and return to the saucepan. Drizzle with olive oil and season with salt and pepper to taste. Set aside in a warm place.
4
Cook the tomatoes & finish the vegetables:
While the couscous cooks, add the garlic and capers to the pan of eggplants; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the seasoned tomatoes and cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Turn off the heat and stir in the vinegar (be careful, as the vinegar may splatter). Transfer to a bowl and stir in half the basil (tearing the leaves just before adding); season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.
5
Coat & cook the cod:
Place the flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets, coated side down. Cook 3 to 5 minutes per side, or until lightly browned and cooked through. Turn off the heat.
6
Finish the couscous & plate your dish:
Add the almonds and raisins to the saucepan of cooked couscous. Stir to combine. Divide the finished couscous between 2 dishes. Top with the cooked cod fillets and finished vegetables. Garnish with the remaining basil (tearing the leaves just before adding). Enjoy!
Tips from Home Chefs