1. Turn the barbecue or gas hob to high and place capsicums on the flame,turning until they blacken.
2. Place charred capsicums in a small bowl and cover with plastic film for 10 minutes. Peel skin off capsicums and discard cores and seeds. Roughly chop the flesh.
3. Add olive oil,onions,garlic and chili to a medium sized pot on high heat. Cook until the onions become translucent,then add the cumin and caraway seeds.
4. Add capsicum flesh and cook on a medium heat for 15-20 minutes,stirring constantly. Add sherry vinegar and preserved lemon.
5. Using a food processor,whiz mixture into a smooth paste,then season with salt and pepper.
6. Drizzle the eggplant slices with olive oil and generously smear paste on both sides.
7. Char grill on a medium-hot barbecue for about 10 minutes on each side,on until they become soft and tender. Combine yoghurt,mint,lemon juice and zest in a small bowl and season. Drizzle yoghurt mix over the eggplant and serve with the couscous.
This recipe goes with Mark LaBrooy and Darren Robertson's Moroccan couscous.