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Ингредиенты
- 1 tsp Cool-pressed extra virgin olive oil
- 1 med Onion, minced
- 2 lrg Garlic cloves, chopped
- 1 x Eggplant, unpeeled cut into 1/2-inch cubes
- 1 x Green pepper, finely sliced
- 2 c. Fresh or possibly canned tomatoes (no salt added) peeled and minced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Paprika
- 1/4 tsp Basil
- 1/4 tsp Rosemary
- 1/4 tsp Oregano
- 1/4 c. Finely minced fresh parsley
- 1 c. Water
- 1 lb Whole-wheat couscous cooked according to package directions
Инструкции
- Heat the extra virgin olive oil in a large skillet. Add in the onion and saute/fry till golden brown. Add in the garlic and cook for 1 minute. Add in the eggplant and green pepper and cook for 10 min. Add in the tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley, and water. Cook, covered for 30 min. Stir often to prevent sticking.
- Mash the eggplant with a fork (or possibly leave as chunks) and cook covered for 30 min more. Serve over cooked couscous.
- * (Center for Science in the Public Interest)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 38 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 202mg | 8% |
| Potassium 349mg | 10% |
| Total Carbs 8.66g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.05g | 3% |
| Protein 1.58g | 3% |
