Eggplant Couscous

Name: Eggplant Couscous
Yield: 10
Ingredients: 5 eggplants; 2 chopped onions; 1/2 cup (chopped) of olive oil; 1/2 cup (chopped) of parsley; 1 tablespoon of oregano; 5 tomatoes, peeled and seeded, chopped; 15 green olives, pitted, chopped; 1 cup (chopped) of water; 2 cups (chopped) of cassava flour; 2 cups (chopped) of cornmeal; Salt and vinegar to taste

1
5 eggplants
2
2 chopped onions
3
1/2 cup (chopped) of olive oil
4
1/2 cup (chopped) of parsley
5
1 tablespoon of oregano
6
5 tomatoes, peeled and seeded, chopped
7
15 green olives, pitted, chopped
8
1 cup (chopped) of water
9
2 cups (chopped) of cassava flour
10
2 cups (chopped) of cornmeal
11
Salt and vinegar to taste

Ingredients

1
5 eggplants
2
2 chopped onions
3
1/2 cup (chopped) of olive oil
4
1/2 cup (chopped) of parsley
5
1 tablespoon of oregano
6
5 tomatoes, peeled and seeded, chopped
7
15 green olives, pitted, chopped
8
1 cup (chopped) of water
9
2 cups (chopped) of cassava flour
10
2 cups (chopped) of cornmeal
11
Salt and vinegar to taste

Directions

1
Remove the eggplant ends, cut into cubes, and soak in water with vinegar or salt to remove bitterness for 20 minutes
2
Then, drain and reserve
3
Sauté the onion in olive oil, add the eggplant, and cook until soft
4
Add parsley and oregano and stir well
5
Add tomatoes, water, and olives, checking the seasoning
6
Cook over low heat for about 10 minutes
7
Mix in cassava flour and cornmeal, stirring well to avoid lumps
8
Shape the couscous into a mold, pressing firmly
9
Serve warm or cold.