I couldn’t resist the beautiful eggplants at the farm stand. This is a really versatile meal, you can add other vegetables to the stuffing or you could add meat. I have also made the stuffing with rice instead of couscous. You can serve the extra stuffing on the side if your family wants more stuffing, serve it as a side with another meal, or make it a meal by itself.
1 1/2 cups couscous
2 3/4 cup water
1/2 teaspoon salt
1/2 cup onion, chopped
1 cup peppers, chopped
5 tablespoons olive oil
2 cups zucchini, chopped (about 2 zucchinis)
8 ounces mushrooms, chopped
1 cup dried tomatoes chopped (you can usually purchase these in the tomato section of your produce area packaged and they are nice and soft. I had ones that were dried and not soft they needed some life put back into them. You can do this by covering the tomatoes with boiling water for about 10 minutes).
2 garlic cloves, minced
2 eggplants, cut in half lengthwise, inside scraped out and chopped (reserve outside of eggplant to be filled)
Salt and Pepper to taste
1/4 cup shredded parmesan cheese
1. Bring water to a boil in a saucepan.
2. Add 1/2 teaspoon salt and couscous, remove from heat.
3. Let sit 5 minutes, fluff with fork and set aside until vegetables are ready.
4. Heat a large pan and add 3 tablespoons olive oil. Add onions and cook until carmelized (about 10 minutes)
5. Add peppers and zucchini, cook about 5 -1o minutes or until browned.
6. Add eggplant, sun-dried tomatoes, mushrooms, garlic, salt and pepper to taste
7. Cook until vegetables are tender
8. Add cooked couscous, mix well.
9. Drizzle olive oil on eggplant and make sure to coat the outside. Sprinkle with salt and pepper.
10. Fill eggplant with stuffing and top with cheese.
11. Bake at 350F for 20 minutes.
Source: Lindsay Lou Original