Lindsay wagner's couscous with tomato-eggplant sauce Recipe

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Lindsay wagner's couscous with tomato-eggplant sauce

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Beans, Couscous, Entrees, Tomatoes, Vegetarian

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Ingredients:

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

Procedures:

1	Heat the olive oil in a large skillet.
2	Add the onion and saute until golden.
3	Add the garlic and cook for 1 minute.
4	Add the eggplant and green pepper and cook for 10 minutes.
5	Add the tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley, and water.
6	Cook, covered for 30 minutes.
7	Stir often to prevent sticking.
8	Mash the eggplant with a fork (or leave as chunks) and cook covered for 30 minutes more.
9	Serve over cooked couscous.
10	Per serving: calories: 325 protein: 11 grams carbs: 66 grams sodium: 199 mg fat: 2 grams (6% of calories) *