Moroccan eggplant with couscous

Yield: 6 Servings

Measure Ingredient
2 teaspoons Curry powder
2 teaspoons Ground cumin
1 teaspoon Ground cinnamon
½ teaspoon Salt
½ teaspoon Pepper
1 tablespoon Olive oil
8 cups Cubed peeled eggplant (about 1-1/2 pounds) -- (1/2-inch)
2⅓ cup Chopped tomato
1½ cup Chopped onion
1 cup Chopped carrot
1 cup Chopped green cabbage
1 tablespoon Minced peeled gingerroot
2 Cloves garlic; minced
2 cups Tomato juice
1 cup Orange juice
1 cup Water
2 cups Uncooked couscous

Date: Mon, 04 Mar 1996 20:16:30 From: smiler@... (Scott Miller) I don't know the exact recipe used at Houston's, but it is good. It tastes like it is probably a *wysiwyg* type of recipe --> probably no *secret* ingredients. Here are a couple of my favorites from Cooking Light Magazine: Recipe By: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 193 Combine first 5 ingredients in a small bowl; stir well.

Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); saute 3 minutes. Add tomato juice, orange juice, and water; bring to a boil.

Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous.

Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings (serving size: 2 cups).

MC-RECIPE@...

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