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)
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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