Couscous Stuffed Eggplant

Directions

Prepare couscous by covering with twice as much boiling water and letting stand for 10 to 15 minutes.

Preheat oven to 375℉ (190℃).

Cut stems off eggplants and cut in half.

Cut away pulp leaving ½ inch shell.

Dice the pulp.

Heat olive oil plus 2 tablespoons water in skillet.

When hot, add eggplant and garlic and sauté, covered until eggplant is tender.

Stir occasionally.

Add scallions and tomatoes and cook until they have softened a bit.

Add the rest of the ingredients, including the coucous.

Remove from heat.

Fill each eggplant shell with the skillet mixture.

Bake for 35 to 40 minutes.