Ingredients:

2 medium eggplant
1 cup dry couscous
1 zucchini, chopped
1/2 cup red and yellow bell peppers, chopped
3 cloves garlic, minced
juice from 1 lemon
2 tbs olive oil divided
crushed red pepper flakes
salt and pepper to taste

Preheat the oven to 375°F.

Cut the stem ends off the eggplants and cut each in half lengthwise. With a sharp knife, carefully cut away the middle flesh, leaving a shell about 1/4 inch thick all around. Chop the eggplant pulp and set aside. Place the eggplant shells in a casserole dish with about 1/4 inch of water at the bottom. Cover with foil and bake for 20 minutes. Meanwhile, prepare the couscous according to the package directions.

Heat the olive oil and 1/4 cup water in a large skillet. Add the diced eggplant and the garlic and cook, covered, over low heat until the eggplant is just turning tender. Stir occasionally. Add the zucchini and bell peppers and cook until they’ve softened a bit. Add the remaining ingredients, followed by the cooked couscous. Stir together and cook for just another minute or two, then remove from the heat.

Remove the eggplant shells from the oven and divide the couscous mixture between them. If there is too much stuffing, save it for a delicious side dish. Cover the stuffed eggplants with foil and return to the oven. Bake for 20 to 25 minutes, or until the eggplant shells can be easily pierced through with a fork, but aren’t overdone — you don’t want them to collapse!

Note: For a grain free dish, use quinoa instead of couscous. You can also substitute Israeli couscous or rice.