Lindsay Wagner's Couscous with Tomato-Eggplant Sauce
recipelink.com Chat Room Recipe Swap - 2001-08-29
Source: Nutrition Action Healthletter (Center for Science in the Public Interest)
Yield: 6 servings

1 tsp 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 tomatoes (no salt added), peeled and chopped
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp basil
1/4 tsp rosemary
1/4 tsp oregano
1/4 cup finely chopped fresh parsley
1 cup water
1 lb whole-wheat couscous cooked according to package directions

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

Per Serving: Calories: 325, Protein: 11 grams, Carbs: 66 grams, Sodium: 199 mg, Fat: 2 grams (6% of calories)