Tempeh Eggplant Ragout With Minted Couscous – Freeman

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

INGREDIENTS

		<, Tempeh Eggplant Ragout>
1		Eggplant
1		Onion, diced
1		Garlic clove, minced
1		Zucchini, trimmed and diced
2	c	Chopped mushrooms
1		Red bell pepper, cored
		seeded and diced
2	T	Olive oil
1/4	c	Marsala wine
1	T	Balsamic vinegar
1		8oz cake of Tempeh, cut into
		bite sized pieces
2	T	Tomato paste
		Salt, pepper to taste
		<, Minted Couscous>
1	c	Couscous
2	c	Water
4	T	Minced fresh mint
		Juice of 1 lemon
2	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 696 Calories From Fat: 337 Total Fat: 38.2g Cholesterol: 0mg Sodium: 319.6mg Potassium: 1921.2mg Carbohydrates: 77.8g Fiber: 12.1g Sugar: 24.8g Protein: 17.1g