Recipe - Lindsay Wagners Couscous With Tomato-Eggplant Sauce

1 teaspoon Coldpressed olive oil
1 md Onion; chopped
2 lg Garlic cloves; minced
1 Eggplant; unpeeled
cut into 1/2inch cubes
1 Green pepper; finely cut or sliced up
2 cup Fresh or canned tomatoes
(no salt added)
peeled and chopped
One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Paprika
One fourth teaspoon Basil
One fourth teaspoon Rosemary
One fourth teaspoon Oregano
One fourth cup Finely chopped fresh parsley
1 cup Water
1 pound Wholewheat couscous
cooked according to
package directions

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip