| 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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