Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat. Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then. While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes. When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan. Drain and add the capers, destone and add the olives, then drizzle over the vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender. Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up. Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving. Use a fork to fluff up the couscous and stir through half the chopped parsley. Season the stew to taste, then drizzle with extra virgin olive oil. Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.