Eggplant Stew with Pearl Couscous

This has always been a big favorite of mine so I was surprised to see that, according to my recipe app, I hadn’t made it since 2015. It’s definitely a good one for the MD, basically all veg. I think it was originally a Cooking Light recipe that I’ve slightly adapted, mainly adding chickpeas and subbing Parmesan for feta, and I generally play fast and loose with the ingredient amounts, which is why I end up with enough to feed an army when I only need enough for me. I used whole wheat Maftoul here, which is the Palestinian version of pearl couscous. The brand I used is made by a small Palestinian company based in the West Bank. I got the last box at my Whole Foods and unfortunately it looks like the company is sold out of it but hopefully they’ll have it again.

https://canaanpalestine.com/products/maftoul-handcrafted-goodness?srsltid=AfmBOooOXfEyaUvr1oatOAnQUK61yI76JW0ymOjfYBfef3bFp7qMlc9Y

1 1/2 cups cubed peeled eggplant

2 tablespoons water

1/2 teaspoon salt

1 teaspoon olive oil

1 1/2 cups (1-inch) bell pepper strips

1 cup chopped onion

2 garlic cloves, minced

1 medium zucchini, halved lengthwise and thinly sliced

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried dill

1/8 teaspoon black pepper

Salt to taste

1 can chickpeas

1 (14.5-ounce) can diced tomatoes, undrained

1 (6-ounce) can tomato sauce/

To Serve

3 cups cooked pearl couscous

1/2 cup (2 ounces) crumbled feta

Combine first 3 ingredients in a large microwave-safe bowl. Cover and microwave at HIGH 8 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, garlic, and zucchini; sauté 8 minutes or until onion is tender. Add eggplant mixture, basil, and remaining ingredients (chickpeas through tomato sauce) to pan; cook 8 minutes or until vegetables are tender. Serve over couscous; sprinkle with cheese.