I love aubergines: on the barbecue, in baba ganoush, in pasta or filled and baked. In this recipe, vibrant aubergines are filled with spicy beef and served on a bed of couscous lightly sweetened with sultanas and ras-el-hanout.
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I am always a little sad when summer starts to draw to an end and the air gets that noticeable chill that makes you realize it’s time to get the sweaters back down from the attic and put the breezy summer dresses away. While I do like the fall, I am not really very particular about the winter. Cold weather and I just aren’t a good match. But before that real chill starts to set in, there are a lot of things to look forward to as the season starts to change.
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