Title: Lindsay wagner's couscous with tomato-eggplan
 Categories: Main dish, Low-fat, Vegetarian
      Yield: 6 Servings
 
      1 ts Cold-pressed olive oil
      1 md Onion; chopped
      2 lg Garlic cloves; minced
      1    Eggplant; unpeeled
           -- cut into 1/2-inch cubes
      1    Green pepper; finely sliced
      2 c  Fresh or canned tomatoes
           -- (no salt added)
           -- peeled and chopped
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Paprika
    1/4 ts Basil
    1/4 ts Rosemary
    1/4 ts Oregano
    1/4 c  Finely chopped fresh parsley
      1 c  Water
      1 lb Whole-wheat 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