Eggplant Caponata Pearl Couscous Salad

Eggplant Caponata with corn, pearl couscous and burrata. All of late summer’s finest bounty in a bowl. Smoky eggplant, peak-season corn, pearl couscous and creamy burrata coated in velvety tomato sauce.

Recipe loosely adapted from @boroughchef

1 large eggplant, diced around 1/2 inch
Olive oil
1 teaspoon JF Universal Salt
2 cloves garlic, crushed
Pinch chilli flakes
120g pearl couscous
2 sticks celery, finely diced
1 large shallot, finely diced
1 - 11/2 cups marinara sauce
1 heaped teaspoon capers
1 teaspoon golden raisins
One ball of burrata
A handful basil leaves, torn (plus a few whole to garnish)
Salt & freshly ground black pepper

Preheat oven to 400°F/200°C. Toss the eggplant in some olive oil and season. Roast for 20 - 25 minutes.
Meanwhile, sauté the shallot and celery in a saucepan in olive oil over medium heat-high heat until softened. Season with salt and pepper. Stir in the Alice and chilli flakes. Add the capers and raisins and cook for another minute. Add the marinara sauce and roasted eggplant and simmer.
In a pot of boiling, salted water cook the pearl couscous according to the package instructions. Reserve one cup of the water and stir into the eggplant mixture.Drain the couscous and toss with the eggplant sauce. Top with torn burrata and basil and serve.