Mediterranean-Style Stuffed Eggplant

Ingredients

• 1 tablespoon balsamic vinegar 
• 14.5 ounce canned tomatoes italian-style undrained canned
• 0.5 teaspoon marjoram dried
• 2 small eggplants 
• 1 cup feta cheese with black peppercorns crumbled
• 0.3 teaspoon ground allspice 
• 1 cup water 
• 1.5 cups couscous whole wheat uncooked

Equipment

• baking sheet
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Prick each eggplant several times with a fork.
3. Place eggplant on a baking sheet, and bake at 350 for 20 minutes. Cool.
4. Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; set shells and pulp aside.
5. Combine tomato and next 4 ingredients in a medium saucepan; bring to a boil, and stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in eggplant pulp.
6. Spoon couscous mixture evenly into eggplant shells; place in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cheese. Cover and bake at 350 for 25 minutes or until thoroughly heated.
7. carbo rating: 23