Couscous with Tomato Eggplant Sauce

1 teaspoon cold-pressed olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1 eggplant, unpeeled cut into 1/2-inch cubes
1 green pepper, finely sliced
2 cups fresh or canned (no salt added) tomatoes, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 cup finely chopped fresh parsley
1 cup water
1 pound whole-wheat couscous, cooked according to package directions

Heat the olive oil in a large skillet. Add the onion and sauté 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.

Yield: 6 servings



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