We took a break from Supper Swap last week since it was Thanksgiving. I felt a little overwhelmed having to cook every night for the first time in over a month. I'm so glad to be back at it this week. Here is what I made for 5 families tonight, including my own (a total of about 20 servings). Note: I added chicken in the eggplant rolls for the meat eaters.
Couscous Salad with grapes & feta
½ C Couscous
½ C chopped toasted walnuts
½ C crumbled feta (2 oz)
½ C halved red grapes
¼ C chopped parsley
3 Tbsp olive oil
salt and black pepper
pita bread for serving
In a bowl, combine couscous with ½ C hot water. Cover and let set for 10 minutes.
Fluff the couscous with a fork and fold in the walntus, feta, grapes parsley, olive oil, lemon juice, ½ tsp kosher salt, and ¼ pepper. Serve with pita bread if desired.
1 large eggplant cut lengthwise
1/8 in thick
2 Tbsp olive oil
1 onion, thinly sliced
4 garlic cloves
½ red bell pepper cut into strips
½ green bell pepper, strips
1 zucchini, cut into thin strips
2 Tbsp chopped fresh parsley
6 tomatoes, diced
pinch of sugar
6 Tbsp tomato puree
4 Tbsp chopped fresh basil
6 oz. Mozzarella cheese
8 black olives, pitted/chopped
salt and black pepper
Dice the two outer slices of eggplant, with the peel and set aside to add to the filling. Brush eggplant with olive oil. Heat a ridged griddle or frying pan and brown the eggplant slices for about 2 minutes on each side.
Add the remaining oil to the pan and cook onion, half of the garlic, red and green peppers, zucchini and reserved diced eggplant for about 5 minutes. Add the parsley and half of the diced tomatoes and cook for another 5-6 minutes.
Season the vegetable mixture, add the sugar and pour in the tomato puree. Bring to a boil, then cover and cook over low heat for about 10 minutes.
In a bowl, combine the remaining garlic and diced tomatoes with the chopped basil, mozzarella, and olives. Set this topping mixture aside. Preheat the oven to 350 degrees.
Lightly season the eggplant slices. Placer a generous serving of the vegetable filling at the wider end of one slice and roll up to enclose the filling. Repeat with the remaining eggplant slices and filling, placing the rolls side by side in a ovenproof dish.
Spoon the tomato and mozzarella mixture evenly over the top. Bake for about 30 minutes or until the cheese topping has melted. Garnish with basil sprigs and serve hot.