---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Low-fat, Vegetarian
       Yield: 6 servings
       1 ts Cold-pressed olive oil
       1 md Onion; chopped
       2 lg Garlic cloves; minced
       1    Eggplant; unpeeled
            -- cut into 1/2-inch cubes
       1    Green pepper; finely sliced
       2 c  Fresh or canned tomatoes
            -- (no salt added)
            -- peeled and chopped
     1/2 ts Salt
     1/2 ts Pepper
     1/4 ts Paprika
     1/4 ts Basil
     1/4 ts Rosemary
     1/4 ts Oregano
     1/4 c  Finely chopped fresh parsley
       1 c  Water
       1 lb Whole-wheat couscous
            -- cooked according to
            -- package directions
   Heat the olive oil in a large skillet.  Add the onion and saute until
   golden.  Add the garlic and cook for 1 minute.  Add the eggplant and green
   pepper and cook for 10 minutes.  Add the tomatoes, salt, pepper, paprika,
   basil, rosemary, oregano, parsley, and water.  Cook, covered for 30
   minutes.  Stir often to prevent sticking.
   Mash the eggplant with a fork (or leave as chunks) and cook covered for 30
   minutes more.  Serve over cooked couscous.
    Per Serving:
   Calories: 325           Protein: 11 grams          Carbs: 66 grams
   Sodium: 199 mg          Fat: 2 grams (6% of calories)
   * Source: Cooking with the Stars
   * Published in Nutrition Action Healthletter
   * (Center for Science in the Public Interest)
   * Typed for you by Karen Mintzias