• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Tempeh Eggplant Ragout with Minted Couscous - Freeman

  • Recipe Submitted by on

Category: Main Dish, Sauces

 Ingredients List

  • <--Tempeh Eggplant Ragout-->
  • 1 md Eggplant
  • 1 sm Onion; diced
  • 1 Garlic clove; minced
  • 1 md Zucchini; trimmed and diced
  • 2 c Chopped mushrooms
  • 1 Red bell pepper; cored,
  • -seeded and diced
  • 2 tb Olive oil
  • 1/4 c Marsala wine
  • 1 tb Balsamic vinegar
  • 1 8oz cake of Tempeh; cut into
  • -bite sized pieces
  • 2 tb Tomato paste
  • Salt; pepper to taste
  • <--Minted Couscous-->
  • 1 c Couscous
  • 2 c Water
  • 4 tb Minced fresh mint
  • Juice of 1 lemon
  • 2 ts Olive oil
  • White pepper


To make the eggplant ragout: Trim eggplant and cut into 1/2 inch cubes
(peeling optional). Saute eggplant, onion, garlic, zucchini, mushrooms and
bell pepper in olive oil in large heavy pan until tender, about 10-15
minutes. Stir frequently.

Add wine and Tempeh and cook, covered, over medium heat for 15-20 minutes,
stirring a few times. Add vinegar, tomato paste and salt and pepper and
simmer 5 minutes, stirring often. Serve over minted Couscous.

To make minted Couscous: Bring 2 cups water to a boil; add Couscous, stir,
cover and turn off the heat. Let it sit about 10 minutes and then uncover
and fluff with a fork. Stir in mint, lemon juice, olive oil and pepper to
taste. Let it sit for at least 10-15 minutes before serving to combine

(Recipe adapted by Elisabeth Freeman from one posted to CNN Plus)

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?