Recipe - Tempeh Eggplant Ragout With Minted Couscous - Freeman

Tempeh Eggplant Ragout
1 md Eggplant
1 small Onion; minced
1 Garlic clove; minced
1 md Zucchini; trimmed and minced
2 cup Chopped mushrooms
1 Red bell pepper; cored,
seeded and minced
2 tablespoon Olive oil
One fourth cup Marsala wine
1 tablespoon Balsamic vinegar
1 8oz cake of Tempeh; cut into
bite sized pieces
2 tablespoon Tomato paste
Salt; pepper to taste
Minted Couscous
1 cup Couscous
2 cup Water
4 tablespoon Minced fresh mint
Juice of 1 lemon
2 teaspoon Olive oil
White pepper

To make the eggplant ragout: Trim eggplant and cut into One half inch cubes
(peeling optional). Saute eggplant, onion, garlic, zucchini, mushrooms and
bell pepper in olive oil in large heavy pan until tender, about 1015
minutes. Stir frequently.

Add wine and Tempeh and cook, covered, over medium heat for 1520 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 1015 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 MCRecipe Digest V1 #872 by Bill Webster thelma@pipeline.com on
Oct 28, 1997