INGREDIENTS

INSTRUCTIONS

Prep 25 min Cook 1 hour  Preheat the oven to 190C/375F/Gas 5. Cut the
aubergines in half  lengthways and score the flesh. Place in the oven
for 20-25 minutes  until softened.  Meanwhile, preheat the grill to
high. Place the pepper halves,  skin-side up, on the grill rack and
grill for 6-7 minutes until  blackened. Place in a plastic bag and
leave until cool enough to  handle.  Remove the aubergines from the
oven. Scoop out some of the flesh,  leaving a 1cm thick shell next to
the skin. Chop the remaining flesh  and set aside.  Turn off the oven.
Place the couscous in a bowl, cover with 200ml cold  water and leave in
the warm oven for 20 minutes.  Meanwhile, heat the stock in a large
frying pan and add the cumin  seeds. Cook for 30 seconds, then add the
aubergine flesh, shallot,  garlic, chillies, raisins and courgette.
Cook for 20 minutes, stirring  occasionally. Set aside.  Preheat the
oven to 190C/375F/Gas 5. Peel the skin from the peppers  and chop the
flesh roughly. Stir into the aubergine mixture with the  chickpeas.
Fluff up the couscous with a fork and stir in the basil, mint and  half
the coriander. Season.  Divide the mixture between the aubergine shells
and bake for 10  minutes.  Serve sprinkled with paprika and the
remaining coriander. You can  also top with a fat-free vegan yogurt.
Adapted from BBC Vegetarian Magazine  Posted to fatfree digest by
"andy&shell" <andy.shell@virgin.net> on  Apr 23, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 239
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 1.9mg
Sodium: 267.1mg
Potassium: 826.3mg
Carbohydrates: 53.2g
Fiber: 5.2g
Sugar: 16.6g
Protein: 7.3g