A Mediterranean-inspired vegetarian entree…
- 4 servings
- Preparation: 5 min
- Cooking: 40 min
- Ready in: 45 min
- Preheat oven to 450F.
- Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with Roma and salt and pepper to taste.
- Roast until eggplant is tender and golden brown, stirring occasionally, about 40 min.
- Combine couscous with 2-1/4 cups water in med saucepan and bring to a boil. Remove from heat, cover and let stand for 5 min. Fluff with a fork
- Transfer couscous to a platter. Top with roasted eggplant and tomato mixture. Sprinkle with feta cheese an parsley.