Lindsay Wagner's Couscous with Tomato Eggplant Sauce Recipe

Couscous with tomatoes and eggplant sauce is spiced with garlic, basil, rosemary, oregano, and paprika. This vegetarian dish is quite easy to make and may be served as a main course or as a side dish.

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Ingredients:

• 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

Preparation:

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.

Yield: 6 servings

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

Recipe Source: Actress Lindsay Wagner
Cooking With the Stars: A Collection of Favorite Recipes of Celebrities from Film, Television, Music, Sports, Politics, Business, and the Culinary Arts by Rick Ameil (Barrons Educational Series)
Proceeds go to: Spirit of Christmas Foundation and Koroibos Foundation
Reprinted with permission.