1 medium onion, chopped
1 tsp. olive oil
2 cloves garlic, minced
1 eggplant, skin on, diced
1 green pepper, cut julienne
2 c. chopped fresh tomatoes
salt and black pepper to taste
1/4 tsp. paprika
1/4 tsp. dry basil, rosemary, & oregano
1/4 c. minced fresh parsley
1 c. water
1 lb. couscous

Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook about 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, herbs, and water; stir. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot couscous. Serves 6.

(from Farm-Fresh Recipes, by Janet Majure)

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