1cupeggplantdiced, 1/2 medium eggplant more or less
1 1/4cupscouscousdry
2cupsvegetable broth
1/8teaspoonground black pepper
parsleyfresh, finely chopped
Instructions
Over medium heat, in a large saucepan with half of the extra virgin olive oil, sautè the garlic until golden.
Add the peppers and toss for 2 minutes.
Add the leeks, carrots, zucchini, and eggplant. Cook for about 8 minutes or until they look slightly toasted.
Add the couscous and toss with the vegetables for 1 minute.
Pour the vegetable broth, cover and simmer on low - medium heat for 5 minutes or until the broth is completely absorbed by the couscous. Turn off the fire.