---------- Recipe via Meal-Master (tm) v8.02

     Title: LINDSAY WAGNER'S COUSCOUS WITH TOMATO-EGGPLANT SAUCE
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

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