Eggplant and Tomato Sauce with Israeli Couscous

Name: Eggplant and Tomato Sauce with Israeli Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 6 to 8 picked basil leaves, chopped; 1 large eggplant, diced (about 1 quart diced egg plant); 3 medium cloves garlic, grated with a Microplane or minced (about 1 tablespoon); 1 teaspoons ground turmeric; 237 milliliters Israeli couscous; 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps olive oil; 1 teaspoon hot paprika; 8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes); 1 teaspoon dried red chili flakes; 59 milliliters medium shallot, thinly sliced (about; 414 milliliters low-sodium vegetable broth

Eggplant and Tomato Sauce with Israeli Couscous

Eggplant and Tomato Sauce with Israeli Couscous might be just the sauce you are searching for. This recipe serves 4. Watching your figure? This vegan recipe has 317 calories, 8g of protein, and 11g of fat per serving. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up olive oil, shallot, ground turmeric, and a few other things to make it today.

Instructions

Heat 1 ¼ cups of the broth in a 12-inch skillet over high heat until it reaches a boil. Stir in the couscous and season to taste with salt and pepper, reducing heat to bring it to a bare simmer. Cover, stirring occasionally, until the excess liquid is absorbed, about 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Couscous

Broth

Equipment you will use

Frying Pan

Transfer to a bowl and set aside.

Equipment you will use

Bowl

Wipe out skillet and add olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Heat over medium-high heat until shimmering.

Add the shallots, turmeric, and a pinch of salt. Cook, stirring constantly 3 to 4 minutes, add the garlic and cook until fragrant, about 1 minute longer.

Ingredients you will need

Shallot

Turmeric

Garlic

Salt

Add the eggplant, and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes.

Ingredients you will need

Eggplant

Add the tomatoes, remaining 1/2 cup broth, paprika, and chili flakes. Once the tomatoes begin to soften, gently break them up with a wooden spoon or potato masher. Cover, reduce heat to low, and cook until the eggplants are cooked through and the tomatoes have completely broken down, about 20 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes