Yield: 4 servings
|1 small||Onion, finely chopped|
|1 tablespoon||Chopped peeled fresh gingerroot|
|1 tablespoon||Olive oil|
|2 \N||Cloves garlic, finely chopped|
|1 teaspoon||Curry powder|
|½ teaspoon||Ground cinnamon|
|3 larges||Ripe tomatoes, halved, seeded, and chopped|
|1 small||(about 3/4 lb) eggplant, cut into 1/2-inch cubes|
|1 medium||Zucchini, cut into 1/4-inch-thick slices|
|⅓ cup||Dark seedless raisins|
1. In 2-quart microwave-safe bowl, combine onion, gingerroot, and oil; microwave on medium (50 percent) 1 minute. Stir in garlic, curry powder, cinnamon, and turmeric; cover and microwave on medium 1 minute.
2. Reserve ½ C chopped tomatoes; add remaining tomatoes, the eggplant, zucchini, water, and salt to onion mixture. Cover and microwave on high (100 percent) 6 minutes. Stir, cover, and microwave on medium 5 minutes. Add reserved tomatoes, the raisins, and honey; stir, cover, and let stand 5 minutes.
3. Meanwhile, prepare couscous following package directions. To serve, mound some of couscous onto each of 4 serving plates. Make a well in center of couscous and fill each with stew mixture.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94