MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Seared Eggplant With Pearl Couscous
 Categories: Vegetables, Pasta, Chilies, Herbs
      Yield: 4 servings
 
      1 ts Ground cinnamon
    1/2 ts Ground cumin
    1/4 ts Ground cayenne
           Salt & ground black pepper
  1 1/2 c  Pearl couscous
    1/3 c  Extra-virgin olive oil
      2 c  Eggplant; diced, with skin
      1 md Yellow or white onion;
           - chopped
      2 cl Garlic; minced
      1 tb Tomato paste
      1 md Tomato; diced -OR-
      1 c  Canned diced tomatoes
    1/4 ts Smoked paprika
    1/4 c  Parsley; freshly chopped
           Yogurt; to serve (optional)
 
  In a small bowl, combine cinnamon, cumin, cayenne, and 1/2 ts salt.
  
  Heat a heavy pot (2 to 3 qt) with a tight-fitting lid over medium
  until hot but not smoking. Add couscous and toast, stirring often,
  until golden and fragrant, about 3 minutes. Transfer toasted
  couscous to a bowl.
  
  Add oil to pot and raise heat to medium-high. When it shimmers, add
  eggplant, onion, 1/2 ts salt and 1/4 ts pepper and cook, stirring
  often, until onions are softened and golden and the eggplant is
  browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir
  just until fragrant.
  
  Add tomato paste and the prepared spice mixture and cook, stirring,
  1 minute. Stir in toasted couscous, tomato and 1-1/2 cups water,
  cover, reduce the heat to low and simmer until the couscous has
  absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let
  rest 2 minutes. Uncover, stir in paprika and parsley, then taste
  and adjust the seasoning with salt. Serve immediately and dollop
  with yogurt, if desired.
  
  Recipe from: Adeena Sussman
  
  Adapted by: Julia Moskin
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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