Garlicky Aubergines and Tomatoes with Pesto (v)

I had an aubergine to use up, and vaguely remember Rick Stein starting a recipe off by sauteeing aubergine in olive oil till soft and then adding garlic so this is a variation on that theme. I served it with cous cous cos time was of the essence but it would have equally have been nice with bread, pasta or bulghar wheat.





For 2 portions you need:
1 aubergine, chopped into small dice
3 cloves garlic, crushed
3 tbsp olive oil
2 tbsp pesto
1 tin chopped tomatoes
pinch salt and pepper
1/2 tsp sugar
1/2 tsp red wine vinegar
1/3 cup cous cous
1/4 tsp vegan stock powder
2/3 cup boiling water

Begin by frying the aubergine in the oil. Season (the salt will help to draw out the juices and speed up the cooking process). Once the aubergine is soft and golden (about 10 mins) add the garlic and cook for a further 2-3 mins, taking care not to burn the garlic. Add the pesto, tomatoes, sugar and vinegar. Cook for a further 5 mins or so till slightly thickened. Meanwhile place the cous cous and stock in a bowl and cover with the boiling water.