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Eggplant and Tomato Sauce with Israeli Couscous
http://www.seriouseats.com/recipes/2012/08/eggplant-and-tomato-sau...
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Ingredients
categorized
original
1 3/4 cups low-sodium vegetable broth
1 cup Israeli couscous
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 medium shallot, thinly sliced (about 1/4 cup)
½ teaspoon ground turmeric
3 medium cloves garlic, grated with a Microplane or minced (about 1 tablespoon)
1 large eggplant, diced (about 1 quart diced egg plant)
8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes)
1 teaspoon hot paprika
1 teaspoon dried red chili flakes
6 to 8 picked basil leaves, chopped
Ingredients
categorized
original
This recipe is
vegan
Produce
Eggplant, large
(
1
)
Garlic
(
3
medium cloves
)
Picked basil, leaves
(
6
)
Plum tomatoes
(
8
)
Red chili flakes, dried
(
1
teaspoon
)
Shallot, thinly sliced (about 1/4 cup), medium
(
1
)
Canned Goods
Vegetable broth, low-sodium
(
1 3/4
cups
)
Cooking & Baking
Kosher salt and freshly ground black pepper
(
1
)
Olive oil
(
3
tablespoons
)
Paprika, hot
(
1
teaspoon
)
Turmeric, ground
(
1
teaspoon
)
Pasta & Grains
Israeli couscous
(
1
cup
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
48.9
Rating
1-100
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Tweets
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Views
78
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Recipe Stats
Published August 28, 2012 (6 months ago).
72 people saved this recipe.
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