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| 1 Teelöffel | Cold-pressed olive oil |
| 1 mittel | Onion chopped |
| 2 gross | cloves garlic minced |
| 1 | Eggplant; unpeeled cut into 1/2-inch cubes |
| 1 | Green pepper; finely sliced |
| 2 Tasse | Fresh or canned tomatoes (no salt added) peeled and chopped |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | paprika |
| 1/4 Teelöffel | basil |
| 1/4 Teelöffel | rosemary |
| 1/4 Teelöffel | oregano |
| 1/4 Tasse | parsley fresh, finely chopped |
| 1 Tasse | water |
| 1 x ca. 450 g | Whole-wheat couscous cooked according to package directions |
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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:
Sodium: 199 mg Fat: 2 grams (6% of calories)
* Published in Nutrition Action Healthletter * (Center for Science in the Public Interest)
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