Brief hiatus from the blogging world...I'm back and with so many good recipes to share. Joe has had a week off from work so we have been spending some quality time together sans computers. We went to Connecticut for a brief trip, spent time with our beautiful soon-to-be 1 year old niece, spent some more time with our families, celebrated Js birthday (Chocolate Oreo Cake recipe to come) and began a bedroom furniture over-haul . After spending all day sanding and painting said bedroom furniture, my back feels like it's going to break. So I'm plopping my tush down on the couch, hammering out this post then watching Tuesday night television, which in our house consists of Glee (slightly disappointed with this season so far) and Parenthood (hasn't failed me yet).
Before I ramble on any more than I already have, let's cut to the chase. Moroccan Tomato and Eggplant over Couscous. Really simple and really flavorful. Roast up some tomatoes and eggplant slices. Chop the eggplant. Throw it all in a dutch oven with garbanzo beans, onions, garlic and a few spices and let simmer. Serve over freshly made couscous for a filling meal that is guaranteed to please even the pickiest of eaters...well maybe not the pickiest but the dog certainly liked it.
What's your favorite ethnic food? How bout them Tuesday night television shows...any favorites...anything disappointed you yet?
Moroccan Tomato and Eggplant over Couscous
- 1/4 cup olive oil
- 1 large eggplant, diced into 1/2 inch chunks
- 1 tsp salt
- 1 tsp black pepper
- 4 medium tomatoes, cut into eighths
- 2 large yellow onions, diced
- 1 tbsp cumin
- 1 tsp nutmeg
- 3 garlic cloves, minced
- 1/4 cup lemon juice (approximate 2 lemons)
- 1/3 cup sherry
- 2 cups vegetable stock
- 2 tbsp drained capers
- 1-14oz can drained and rinsed chickpeas
- 2 cups cooked couscous (1 cup dry)
- Preheat the oven to 400°F.
- Coat a baking sheet with cooking spray.
- Lay the eggplant slices on the baking sheet and drizzle with 1 tbsp olive oil, along with a dash of salt and pepper.
- Place the tomatoes in a casserole dish and drizzle them with another 1 tbsp of olive oil and season with salt and pepper.
- Bake the eggplant and tomatoes for 20 minutes.
- Cook 1 cup dried couscous using water or vegetable stock, following the instructions on the box (typically it is equal parts couscous and liquid). Once it is cooked, let it stand until ready to serve.
- Pour the remaining 1 tbsp olive oil into a saucepan.
- Add the onions, cumin and nutmeg. Saute over medium heat until the onions are soft and translucent, approximately 5 minutes.
- Add the garlic and saute for another 2-3 minutes.
- Add the lemon juice, sherry, and vegetable stock. Let the mixture boil for 5 minutes.
- Add the capers, chickpeas, eggplant, tomatoes, and 1/4 tsp of salt and pepper. Cover and let simmer for 10 minutes.
- Serve hot over couscous.