Ingredients:
- 2 eggplants cut in half lengthwise
- 2-3 cloves garlic minced
- 1 rib celery - chopped
- 1 carrot- chopped
- 1 small zucchini - chopped
- 1/2 cup mushrooms -chopped
- 1/2 small red onion -diced
- 2 roma tomatoes - diced
- handful of golden raisins
- 1 cup dry couscous
- 1 cup water
- 1/4 cup pine nuts
- 1/2 can chickpeas
- salt & pepper
- olive oil
- Ras el Hanout seasoning - http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185359
- crumbled goat cheese
- parmesan cheese
Directions:
- Preheat oven to 350
- Fill the bottom of a large skillet with about 1 inch of water and place sliced eggplant skin side down in the water - cover and let steam approx. 5-10 minutes or until eggplant is soft
- While eggplant are steaming, prepare couscous: bring 1 cup of water to a boil with handful of golden raisins and about 3 tablespoons chopped red onion - when water boils, add couscous and 1 tsp Ras el Hanout seasoning, stir quickly, cover and remove from heat - let sit for about 5 minutes
- When eggplant is soft, remove from skillet and set on paper towels, drain water
- When eggplant is cool enough to handle, scoop out the inside - leaving about 1/2 an inch of flesh around the shell -place shells on a baking sheet - cut up the eggplant that was removed and set aside
- in the same skillet heat 1 tbls olive oil - brown pine nuts - about 30 sec - remove pine nuts to a separate bowl
- in the same skillet heat 1-2 tbls olive oil - toss in garlic, vegetables (all but eggplant), about 2 tablespoons Ras el Hanout, salt and pepper to taste and sautee until tender
- Add pine nuts, chickpeas couscous, and eggplant to skillet and heat through
- Spoon the mixture into the eggplant shells, top with a little goat cheese and parmesan, cracked pepper
- Bake for about 10 minutes -or until filling and eggplant shells are heated through
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