Tempeh Eggplant Ragout with Minted Couscous - Freeman
| Yield: | 1 Servings |
| Categories: | Mint, Main Dishes, Eggplant, Sauces |
| <--Tempeh Eggplant Ragout--> | ||
| 1 | md | Eggplant |
| 1 | sm | Onion; diced |
| 1 | Garlic clove; minced | |
| 1 | md | Zucchini; trimmed and diced |
| 2 | c | Chopped mushrooms |
| 1 | Red bell pepper; cored, seeded and diced | |
| 2 | tb | Olive oil |
| 1/4 | c | Marsala wine |
| 1 | tb | Balsamic vinegar |
| 1 | 8oz cake of Tempeh; cut into bite sized pieces | |
| 2 | tb | Tomato paste |
| Salt; pepper to taste | ||
| <--Minted Couscous--> | ||
| 1 | c | Couscous |
| 2 | c | Water |
| 4 | tb | Minced fresh mint |
| Juice of 1 lemon | ||
| 2 | ts | Olive oil |
| White pepper |
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