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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