Ingredients:
1 tbsp olive oil
1 small onion, chopped
3 small eggplants, sliced
2 red bell peppers, seeded and chopped
1 tomato, peeled and chopped
cup olives, sliced
cup tomato paste
2 cups chicken stock (or vegetable stock if you prefer)
1 1/3 cups couscous
2 eggs, lightly beaten
cup parmesan cheese, grated
Preheat oven to 350F.
In a large skillet, heat the oil and saut the onions and eggplant until tender. Add the chopped bell peppers, tomatoes, olives and tomato paste and continue cooking for about 5 minutes. Pour in the stock, bring to a boil and remove from heat.
Blend the vegetable mixture in a blender or food processor until almost smooth. Put the couscous into large bowl, pour vegetable sauce over couscous, cover and let stand until couscous has absorbed the liquid (about 20 minutes). Stir occasionally with a fork! Add the eggs and cheese and spoon into a greased cake tin. Place in a preheated oven and bake for about 30 minutes or until cake is set.
In the meantime make the dressing:
Mix together:
cup olive oil
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp sugar
1 garlic clove, crushed
1 tbsp fresh basil, finely chopped
Pour over cake while it is still warm.
Enjoy this super healthy dinner your whole family will love and serve with a tossed salad!
