Ingredients
3 tablespoons olive oil
1 (1-pound) eggplant, cut into 1/2-inch chunks
1 cup red onion, coarsely chopped
1 red bell pepper, cut into 1/2-inch pieces
2 large cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes
3 tablespoons tomato paste
2 tablespoons GOLDEN BLOSSOM HONEY
1 (15-ounce) can chickpeas, rinsed and drained
salt and pepper to taste
1/4 cup fresh parsley, chopped
1/2 cup feta cheese, crumbled
1 package couscous, cooked according to package directions
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large skillet heat olive oil. Once oil is hot add eggplant and sauté over medium-high heat for 8-10 minutes stirring often, until eggplant begins to brown. Add onion, red pepper and garlic. Continue cooking another 5 minutes. Stir in diced tomatoes, tomato paste, honey and chickpeas. Cover and simmer on low heat about 10 minutes. Add salt and pepper to taste.
To serve, spoon stew over cooked couscous and sprinkle with parsley and feta cheese.
Serves: 4
To serve, spoon stew over cooked couscous and sprinkle with parsley and feta cheese.
Serves: 4
