Date: Sat, 18 Jul 1998 04:29:00 -0700
From: Maralyn (firstname.lastname@example.org)
Spicy Veg and Couscous
1 Aubergine/egg plant
1 Large Red Onion
1 Yellow Bell Pepper
1 Red Bell Pepper
Several Garlic Cloves (to taste)
You can also add any vegetables of your own choice.I put in a couple of
tomatoes and mushrooms.
Slice the egg plant into approx 1/4 inch circles then halve or quarter
them.Slice zucchini into circles or chunks.Cut onion and bell peppers
into chunks.If using cut tomatoes into wedges and add small whole
Spray a large flat bottomed pie dish with lite spray(I used 2 smaller
dishes as I didn't have a large one I think the veg do really need to be
spread out)Add all the vegetables and as many garlic cloves as you
Place in oven at 190c/375f/gas mark 5 while you make the sauce.
In a bowl place half of a 350g jar/packet of lite tomato pasta sauce of
your choice (or preferably make your own)add 1 tablespoon each of
balsamic vinegar, white wine vinegar, lemon juice.Add 1 teaspoon each of
dried basil, oregano, turmeric, garlic puree. Add 2 generous teaspoons
of wholegrain mustard.Add salt and black pepper to taste.Mix all
Remove vegetables from oven and stir in the sauce.Place back in oven and
cook until they are at a consistency that you like.I like mine faily
"mushy" so I leave them in for a good hour.Stir them ocassionally to
prevent burning and to spread sauce evenly.
Serve over couscous (I have tried rice but personally I prefer the
This makes 2 generous servings and sometimes depending on the size of
the vegetables there has been enough of the veg mix to have with salad
for lunch next day.