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    • Tempeh Eggplant Ragout with Minted Couscous – Freeman

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    CATEGORY CUISINE TAG YIELD
    Eggs, Grains Sami Sauce, Main dish, Eggplant, Mint 1 Servings

    INGREDIENTS

    <–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

    INSTRUCTIONS

    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
flavors.
(Recipe adapted by Elisabeth Freeman from one posted to CNN Plus)
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on
Oct 28, 1997

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