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    Couscous with Tomato-Eggplant Sauce


    Source of Recipe


    the web

    Recipe Introduction


    Lindsay Wagner's

    List of Ingredients




    1 ts Cold-pressed olive oil
    1 md Onion; chopped
    2 lg Garlic cloves; minced
    1 Eggplant; unpeeled
    -- cut into 1/2-inch cubes
    1 Green pepper; finely sliced
    2 c Fresh or canned tomatoes
    -- (no salt added)
    -- peeled and chopped
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Paprika
    1/4 ts Basil
    1/4 ts Rosemary
    1/4 ts Oregano
    1/4 c Finely chopped fresh parsley
    1 c Water
    1 lb Whole-wheat couscous
    -- cooked according to
    -- package directions

    Recipe



    Heat the olive oil in a large skillet. Add the onion and saute until
    golden. Add the garlic and cook for 1 minute. Add the eggplant and green
    pepper and cook for 10 minutes. Add the tomatoes, salt, pepper, paprika,
    basil, rosemary, oregano, parsley, and water. Cook, covered for 30
    minutes. Stir often to prevent sticking.

    Mash the eggplant with a fork (or leave as chunks) and cook covered for 30
    minutes more. Serve over cooked couscous.



    Serves 6.

 

 

 


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