1 / 2C Israeli couscous (whole - wheat preferably) 1 / 2T Olive oil 1/2 Red onion,
diced 1 Large clove of garlic 3 / 4C Water 1 / 2C Slow - roasted
tomatoes (I've been making a lot of these with all my
garden tomatoes.
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch
dice 1 sweet onion, thinly sliced half moon 2 snall zucchini,
diced 1 red bell pepper, seeded and
diced 3 Roma plum
tomatoes,
diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can
diced fire roasted organic
tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.