To make the eggplant ragout: Trim eggplant and cut into 1/2 inch cubes (peeling optional). Saute eggplant, onion, garlic, zucchini, mushrooms and bell pepper in olive oil in large heavy pan until tender, about 10-15 minutes. Stir frequently. Add wine and Tempeh and cook, covered, over medium heat for 15-20 minutes, stirring a few times. Add vinegar, tomato paste and salt and pepper and simmer 5 minutes, stirring often. Serve over minted Couscous. To make minted Couscous: Bring 2 cups water to a boil; add Couscous, stir, cover and turn off the heat. Let it sit about 10 minutes and then uncover and fluff with a fork. Stir in mint, lemon juice, olive oil and pepper to taste. Let it sit for at least 10-15 minutes before serving to combine flavors. (Recipe adapted by Elisabeth Freeman from one posted to CNN Plus) Busted and Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #872 by Bill Webster
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|Serving Size: 1 Serving (2104g)|
|Recipe Makes: 1|
|Calories from Fat: 341 (19%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 0mg||0 %|
|Sodium 1042.5mg||36 %|
|Potassium 5277.5mg||139 %|
|Total Carbohydrate 290.3g||85 %|
|Dietary Fiber 48.5g||194 %|
|Sugars, other 241.8g|
|Protein 91.3g||130 %|
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Calories per serving: 1800
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