| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegan | Low-fat, Main dish, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | t | Cold-pressed olive oil |
| 1 | Onion, chopped | |
| 2 | 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 | t | Salt |
| 1/2 | t | Pepper |
| 1/4 | t | Paprika |
| 1/4 | t | Basil |
| 1/4 | t | Rosemary |
| 1/4 | t | Oregano |
| 1/4 | c | Finely chopped fresh parsley |
| 1 | c | Water |
| 1 | lb | Whole-wheat couscous |
| cooked according to | ||
| package directions |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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