Eggplant, Tomatoes and Israeli Couscous

Eggplant, tomatoes and Israeli couscous

Teachers open the door, but you must walk through yourself. ~Chinese Proverb

I am the first to admit I am a lazy cook. I often prepare my own food to be mindful of what I'm eating, but it has to be fast, easy, and in one pot. When I first saw this Mediterranean Eggplant recipe in Eating is Art, I knew it would meet all my criteria and be delicious (and a great reason to make Israeli couscous - yum). I first made this a couple weeks ago for my friends Suzi and Allison, but I made a few adjustments to the original recipe to make it even easier. I also served it with a frisee and goat cheese salad instead of bread. We all loved it. I had it again tonight, but like most meals, it wasn't as good without friends.

Mediterranean Eggplant, Tomato and Israeli Couscous

1. Mince 6-7 cloves of garlic
2. Chop 2 medium eggplants into bite-sized pieces 
3. Saute the garlic until golden in 3 tablespoons of olive oil 
4. Add the eggplant and saute until soft (add more olive oil if needed) 
5. Add one 28 oz. can of tomatoes (crushed, diced, whatever)
6. Add 1 shake of crushed red pepper, 1 teaspoon oregano, 1 teaspoon rosemary 
7. Simmer for 30-45 minutes
8. In the meantime, make the Israeli couscous by heating 1 tablespoon of olive oil in a saucepan. Toast 2 cups of Israeli couscous for a little bit, then slowly add in 2 cups of water. Bring to a boil then let simmer until water is absorbed (10-12 minutes).
9. Spoon the eggplant over the couscous and enjoy

What I ate: 1 cup Horizon cottage cheese + strawberries, 1/2 c. Barbara's Multigrain cereal + milk, 6 squares dark chocolate, 2 hardboiled eggs, 6 oz. sauteed salmon + broccoli, 1 apple, 2 cups Good Earth tea, 2 oz. macadamia nuts, 1 sliver cheddar cheese, Mediterranean eggplant + coucous, 1 hot chocolate, 45 oz. water

Exercise: 10 min. stationary bike, 15 min. upper body weights