Side Pannel
Lindsay Wagner's Couscous with Tomato-Eggplant Sauce
Lindsay Wagner's Couscous with Tomato-Eggplant Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Low Fat, Main Dish
Ingredients List
- 1 ts Cold-pressed olive oil
- 1 md Onion; chopped
- 2 lg Garlic cloves; minced
- 1 Eggplant; unpeeled
- -- cut into 1/2-inch cubes
- 1 Green pepper; finely sliced
- 2 c Fresh or canned tomatoes
- -- (no salt added)
- -- peeled and chopped
- 1/2 ts Salt
- 1/2 ts Pepper
- 1/4 ts Paprika
- 1/4 ts Basil
- 1/4 ts Rosemary
- 1/4 ts Oregano
- 1/4 c Finely chopped fresh parsley
- 1 c Water
- 1 lb Whole-wheat couscous
- -- cooked according to
- -- package directions
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)
* Source: Cooking with the Stars
* Published in Nutrition Action Healthletter
* (Center for Science in the Public Interest)
* Typed for you by Karen Mintzias
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)
* Source: Cooking with the Stars
* Published in Nutrition Action Healthletter
* (Center for Science in the Public Interest)
* Typed for you by Karen Mintzias
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