Tags : :
Found this receipe in a magazine looks good havent made it yet though will try it.
1 8 oz can tomato sauce
1 tsp ground cumin
1/2 tsp curry powder
Salt & pepper
1 15 oz can diced tomatoes
1 medium eggplant (about 3/4 lb), cut into 3/4 in pieces
1 medium onion finely chopped
1 15 oz can chickpeas, rinsed
3/4 cup couscous
Chopped cilanto and plain non fat greek yogurt.
1) in a large saucepan, whisk togather the tomato sauce, cumin, curry powder, 1/2 cup water and 1/2 tsp each of salt and pepper
2) stir in the tomatoes, onions and eggplant and bring to a boil. Reduce heat and simmer, covered until the eggplant is tender, 20 to 25 mins
3) add the chickpeas and cook, uncovered until the chickpeas are heated through and the mixture has slightly thickened , 4to 5 mins.
4) meanwhile prepare the couscous according to the package directions. Serve the stew over the couscous. Top with the chopped cilanto and yogurt.
I was thinking to add zuccini as well will probably taste good.