This recipe was inspired by a Greek restaurant in Eugene, Oregon, where my husband and I would eat in the early stages of our courtship. The restaurant has long since closed, but the romance lives on.
|Dice onion. Cut eggplant and zucchini into 1-inch pieces. Mince garlic.|
|Heat skillet and add olive oil and diced onion. Sauté until onion starts to brown.|
|Add eggplant and salt to taste.|
|Once eggplant starts to soften, add zucchini and garlic, and sauté for a couple more minutes.|
|Add diced tomatoes and juice, and cover to finish cooking vegetables.|
|Add beans until warmed through, then add salt and pepper to taste, and plenty of fresh dill.|
|Cook couscous according to package directions. Serve the couscous in a circle, around the rim of the plate, and spoon the Greek skillet into the center. Sprinkle with feta cheese and garnish with fresh dill.|