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