Today would normally be my Eat. Live. Be. post. Outside of last Monday, I have posted every Monday since the first one of the year. That is seven months of Monday posts. I do like having some sort of event making me post. However, I think all of us Eat. Live. Be-ers are running out of steam. So, we're changing things up! Instead of weekly posts, we will be doing monthly posts. Hopefully, that doesn't mean my posts will be less...it just means they will occur on different days.
Miss Rachael Ray did a good job on this one. She served it with lemon rice, but I used couscous.
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 medium eggplant, peeled and chopped
1 squash, sliced
1 zucchini, sliced and quartered
1 (14-ounce) can fire roasted diced tomatoes, drained
1 (15-ounce) can chick peas, drained
Salt and pepper
1.5-2 teaspoon curry powder
1 cup chicken stock
2 green onions, sliced
Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry powder and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Top with green onion and serve over rice or cousous.