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Eggplant & Pepper Stew
Chef Anthony's Eggplant and Pepper Stew is a guest favorite at the Pritikin Center. The eggplant adds a nutty flavor to this hearty stew.
Course:
Lunch, Main Course, Main Dish, Vegetarian
Cuisine:
Vegan, Vegetarian
Yield:
8
people
Materials
4
red peppers
roasted, peeled & diced
2
onion
peeled & diced
1
eggplant
peeled & diced
1/2
cup
garlic
2
teaspoons
cumin
1
cup
tomato sauce
1
teaspoon
ginger
peeled & diced
1/2
cup
fresh thyme
1/2
teaspoon
black peppercorns
ground
1
teaspoon
soy sauce, low sodium
1/4
cup
cilantro
1
tablespoon
chili powder
4
cups
couscous
cooked
Instructions
In a large hot skillet brown eggplant. Add onion, garlic & peppers.
Cook for 4 minutes over medium heat.
Add remaining ingredients except couscous & cilantro.
Cook over low heat for 1 hour.
Add couscous & cilantro. Cook for 1 minute & serve.