Tomato and Eggplant Ratatouille with Couscous

Meal, serves 2, 250 cal/serving, 30 minutes



Bring 1 1/4 cup of water and 1/2 tsp salt to a boil in a small pan. Stir in couscous and lower heat to a simmer, then cover. Let simmer for 10 minutes or until couscous is cooked al dente.

While couscous is preparing, peel eggplant with a potato peeler and chop into matchsticks (thin, 1 inch slices that are ¼ inch thick). In a large pot or wok heat 2 tbs. olive oil over medium heat and sauté garlic for 30 seconds, then add eggplant, salt, and sauce. Sauté together for 10 minutes. Remove ratatouille from heat.

Spoon couscous onto a plate and top with the ratatouille. Season with freshly ground pepper and serve.

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  • Deboleena Dutta