Couscous with Tomato-Eggplant Sauce
Yield
6 servingsPrep
15 minCook
60 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
cold-pressed |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
eggplant
unpeeled, cut into 1/2 inch cubes |
*
|
| 1 | each |
green bell peppers
finely sliced |
|
| 2 | cups |
tomatoes
peeled, chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
rosemary leaves
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 1 | cup |
water
|
|
| 1 | pound |
couscous
cooked according to package directions |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
cold-pressed |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
eggplant
unpeeled, cut into 1/2 inch cubes |
*
|
| 1 | each |
green bell peppers
finely sliced |
|
| 473 | ml |
tomatoes
peeled, chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
paprika
|
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
rosemary leaves
|
|
| 1.3 | ml |
oregano
|
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 237 | ml |
water
|
|
| 453.6 | g |
couscous
cooked according to package directions |
|
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.
