Vegetarian Entrees That Won't Leave You Hungry by Lukas Volger

Author:Lukas Volger
Language: eng
Format: epub
Publisher: The Experiment
Published: 2011-09-03T04:00:00+00:00

SERVES 4

1 medium globe eggplant

1 fennel bulb, stalks trimmed off, fronds reserved

2 tablespoons neutral oil (canola, grapeseed, peanut, or vegetable oil)

½ cup (120 ml) dry white wine

One 28-ounce (794 g) can whole tomatoes

1½ teaspoons salt

¼ teaspoon freshly ground black pepper

4 cups (1 l) water

1½ cups (240 g) Israeli couscous

1/3 cup (20 g) thinly sliced fresh basil for garnish

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil.

2. Place the eggplant on the baking sheet and roast for 30 to 40 minutes, until flattened and blistered. Let stand until cool enough to handle, then peel off the skin (it should come off in strips) and coarsely chop the flesh.

3. Meanwhile, cut the fennel in half from top to bottom and trim off any discolored parts. Put it on a cutting board flat side down and cut it into thin strips. Finely chop 1 heaping tablespoon of the fronds and reserve a few fronds for garnish. (The rest can be discarded or put to another use.)

4. Heat the oil in a deep sauté pan or Dutch oven over medium-high heat. Add the fennel and cook, stirring periodically, until it begins to color and then soften, 15 to 20 minutes. Turn the heat up to medium-high. Pour in the wine and cook until the liquid is reduced by half.

5. Add the tomatoes and their juices and bring to a boil. Stir in ½ teaspoon of the salt and the pepper, then lower the heat and simmer for 15 minutes, crushing the tomatoes with a potato masher or the back of a spoon from time to time. Stir in the cooked eggplant.

6. Meanwhile, bring the water to a boil over high heat. Add the remaining 1 teaspoon salt and then the couscous. Lower the heat to low, cover, and cook for 10 minutes, then remove from the heat and let stand for at least 5 minutes. The couscous should have absorbed all the water in the pan, but if not simply drain off the excess water.

7. Stir the cooked couscous into the eggplant mixture, then stir in the minced fennel fronds. Garnish with the basil and the reserved fennel fronds and serve.

LEFTOVERS: Stored in an airtight container, this dish will keep for up to 2 days in the refrigerator.

PREPARATION AND COOKING TIME: 1 hour and 30 minutes

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