Mediterranean Aubergine Stew with Tomato & Chilli Couscous - Ainsley Harriott

Ingredients

• 1 large aubergine, cut into chunks
• pinch of dried oregano
• olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped or grated
• 30g bunch of parsley, stalks and leaves divided and both roughly chopped
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 tbsp capers
• handful of green olives
• 1 tbsp red wine vinegar
• 1-2 tsp honey or sugar
• 1 tbsp toasted flaked almonds
• 2 packets Ainsley Tomato & Chilli Couscous
• a little extra olive oil, to serve (optional)