2 medium eggplants, approx. 4 cups cut into quarters
1 28 oz can of diced tomatoes, or 4 cups fresh tomatoes seeded and peeled
6-7 garlic cloves
3 tblspns olive oil
1 teaspoon rosemary
1 teaspoon oregano
1 lemon squeezed
1/2 – 1 teaspoon lemon zest
1 bunch Italian parsley
Saute the garlic and olive oil. Add the eggplant and tomatoes. Stir until combined. Add the spices, lemon, and parsley, simmer for about 30-40 mins until eggplant is tender and juicy. Serve on top of Israeli couscous (something about the Israeli couscous makes it even better! I love the shape of it).
Recipe from:
From Tricia Martin Holistic Health Coach | Eating Designer | Food Writer & Photographer. Check out her blog at eatingisart.com inutes. Enjoy!