Eggplant Couscous Stew

Chef Ratatouille crawled into my toque this morning and whispered: “Non, cherie, not ze Rattatouille today. Today we make ze Eggplant Couscous.” I saw the movie….I wasn’t going to argue with him!

Today we make Eggplant-Couscous stew…actually, a cousin to Ratatouille (just don’t tell him) made of wonderful vegetables and perfect for everyone, including vegetarians and vegans, as a side dish or entree. If you haven’t tried couscous before, here is a chance to do so in a savory treat! My favorite is the whole wheat version I buy at Trader Joe’s. It’s easy and quick, too.

Eggplant – Couscous Stew

  • 1 tsp. olive oil
  • 1 large yellow or brown onion, chopped
  • 1-1/2 red bell peppers, coarsley chopped
  • 2 cloves garlic, minced
  • 1 large eggplant, cubed
  • 1 can (14-1/2 oz) stewed tomatoes
  • 1 can (15-16) oz. garbanzo beans, drained and well rinsed
  • 2 cups vegetable broth
  • salt & pepper
  • 2 scallions (aka green onion or spring onion)
  • 1 cup couscous

Warm the oil in a large saucepan over medium heat. Add the onions, pepper, and garlic. Cook, stirring frequently about 4 – 5 minutes. Add the eggplant and cook an additional 6 to 8 minutes until eggplant is tender.

Stir in stewed tomatoes with juice, garbanzos and broth. Add salt & pepper to taste. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat. Add scallions. and sprinkle the couscous over the vegetables tilting the pan as necessary to moisten the couscous. (If you don’t have enough liquid, add a few teaspoons of hot water.) Cover and let stand for 5-7 minutes or until most of the liquid has been absorbed and the couscous is tender.  Serves 4 as a side dish and 2 as an entree.

A Tip from the Toque: In Europe, the eggplant is known as Aubergine. That name is sometimes used here in the USA as well, especially to refer to a deep purple color.

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