Tempeh eggplant ragout with minted couscous - freeman

1 Servings

Ingredients

Quantity Ingredient
<--Tempeh Eggplant Ragout-->
1 medium Eggplant
1 small Onion; diced
1 Garlic clove; minced
1 medium Zucchini; trimmed and diced
2 cups Chopped mushrooms
1 Red bell pepper; cored, seeded and diced
2 tablespoons Olive oil
¼ cup Marsala wine
1 tablespoon Balsamic vinegar
1 8oz cake of Tempeh; cut into bite sized pieces
2 tablespoons Tomato paste
Salt; pepper to taste
<--Minted Couscous-->
1 cup Couscous
2 cups Water
4 tablespoons Minced fresh mint
Juice of 1 lemon
2 teaspoons Olive oil
White pepper

Directions

To make the eggplant ragout: Trim eggplant and cut into ½ inch cubes (peeling optional). Saute eggplant, onion, garlic, zucchini, mushrooms and bell pepper in olive oil in large heavy pan until tender, about 10-15 minutes. Stir frequently.

Add wine and Tempeh and cook, covered, over medium heat for 15-20 minutes, stirring a few times. Add vinegar, tomato paste and salt and pepper and simmer 5 minutes, stirring often. Serve over minted Couscous.

To make minted Couscous: Bring 2 cups water to a boil; add Couscous, stir, cover and turn off the heat. Let it sit about 10 minutes and then uncover and fluff with a fork. Stir in mint, lemon juice, olive oil and pepper to taste. Let it sit for at least 10-15 minutes before serving to combine flavors.

(Recipe adapted by Elisabeth Freeman from one posted to CNN Plus) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@...> on Oct 28, 1997

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