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Title: Lindsay Wagner's Couscous with Tomato-Eggplant Sauce
Categories: Entree Lowfat Vegetarian Vegan
Yield: 6 Servings

1tsCold-pressed olive oil
1mdOnion; chopped
2lgGarlic cloves; minced
1 Eggplant; unpeeled - cut into 1/2-inch cubes
1 Green pepper; finely sliced
2cFresh or canned tomatoes - (no salt added) - peeled and chop
1/2tsSalt
1/2tsPepper
1/4tsPaprika
1/4tsBasil
1/4tsRosemary
1/4tsOregano
1/4cFinely chopped fresh parsley
1cWater
1lbWhole-wheat couscous - cooked according to - package directi

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

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