Preparation

• 将茄子纵向切成一半，然后将偏置切成3/4英寸厚的切片。在炒或褐变功能上有多煮锅，将其调整为适度的设置，加入油，洋葱，醋，糖，大蒜和胡椒粉。煮，连续搅拌，直到糖溶解2至3分钟。按取消。
• Add the eggplant and stock to the pot, and stir gently to combine. Secure the lid, and close the pressure-release valve. Select pressure cook on the high setting. Cook for 10 minutes. Press cancel, and allow the pressure to release naturally for about 20 minutes, and then hit quick release. Remove the lid carefully so that as it opens, the steam escapes away from you.
• 折叠刺山柑，葡萄干，牛至和欧芹。掩盖直到准备服务。
• Meanwhile, in a medium saucepan, cook the couscous with vegetable stock according to package directions. Fluff with a fork. To serve, spread the couscous on a platter, and spoon the eggplant on top with any of its remaining juices. Garnish with the almonds and mint.

Slow-Cooker Instructions

• Cut the eggplant as directed above. Cook the oil, onion, vinegar, sugar, garlic, and pepper flakes over medium heat as directed. Add the stock and eggplant to the cooker. Secure the lid (if working in a multicooker, open the pressure-release valve, and select slow cook). Cook on the highest setting for 2 hours. Remove the lid carefully so that as it opens, the steam escapes away from you. Continue with the recipe as directed above.