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Couscous With Tomato-Eggplant Sauce

Title: LINDSAY WAGNER'S COUSCOUS WITH TOMATO-EGGPLANT SAUCE is a home-style recipe. Serves 6. Categories: Main dish, Low-fat, Vegetarian 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 Fre...

Ingredients

• 1 tsp
• 1
• 2
• 1

Method (preview)

1. 1

   Cut into 1/2-inch cubes 1 Green pepper; finely sliced 2 c Fresh or canned tomatoes

2. 2

   Cooked according to -- package directions

3. 3

   Heat the olive oil in a large skillet.

4. 4

   Add the onion and saute until golden.

5. 5

   Add the garlic and cook for 1 minute.

6. 6

   Add the eggplant and green pepper and cook for 10 minutes.

7. 7

   Add the tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley, and water.

8. 8

   Cook, covered for 30 minutes.

9. 9

   Stir often to prevent sticking.

10. 10

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

11. 11

    Typed for you by Karen Mintzias