10-minute couscous salad

When you've got leftover couscous and a Japanese eggplant (nasu) that need to be eaten (and pronto), who do ya call? Leftover Busters! (That's moi, btw.)

OK, so here's what I did:

• Couscous was already cooked and waiting in fridge. I dumped it in a glass bowl.
• Chopped the eggplant and half an onion, threw them in a pan with some olive oil, minced garlic from a jar, and salt and pepper. Sauteed on very high gas till browned, stirring most of the time.
  
• Whisked together equal parts olive oil and vinegar, along with some salt, pepper, and a bit of dried oregano.
• Cut some mini tomatoes into wedges and added them to the bowl, along with a couple of splashes of lemon juice.
• Added the pan ingredients plus some frozen chopped parsley (I buy it fresh when it's on sale, chop it, and freeze it till I need it). (If I'd had some mint leaves and some feta I would've thrown some of that in, too.)
• Voila !
• Salad in an instant.
  
• And we loved it.
  
• OK, I'll stop the bullet points now.
• Bye.