Couscous, White Beans, and Eggplant with Feta and Mint

(2 votes)

2 tablespoons olive oil
1 1/2 cups chopped onion
1 small eggplant, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 teaspoon dried oregano leaves, crushed
1 can (14 1/2 ounces) diced tomatoes
14 ounces broth
1/4 cup golden raisins
3/4 teaspoon pepper
1 can (19 ounces) cannellini beans, rinsed and drained
hot cooked couscous or noodles
3/4 cup crumbled feta cheese
3 tablespoons chopped fresh mint

Heat oil in saucepot.

Add onion and cook until lightly browned. Add eggplant, garlic and oregano. Cook 5 min.

Add tomatoes, broth, raisins and pepper. Heat to a boil. Cover and cook over low heat 1 hr.

Add beans and heat through.

Serve with couscous. Sprinkle with feta and mint.

Serves 6.


Wonderful flavours - can easily be made in advance for a casual dinner party
Anonymous, Location not stated.

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