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Ingredients

Serves 6

• 1/2 head garlic
• 4 small eggplant
• 2 to 3 tablespoons olive oil
• 1 medium onion, peeled and finely chopped
• 1 yellow or red bell pepper, cored, seeded, and cut into 1/4-inch dice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup uncooked couscous
• 1 tablespoon freshly grated lemon zest (2 lemons), finely chopped
• 1/4 cup low-fat ricotta cheese
• 1/4 cup roughly chopped fresh flat-leaf parsley, plus more for garnish
• 1/2 pound red and yellow cherry tomatoes, cut into eighths

Description

You Can Make This Recipe Four To Six Hours Ahead, And Reheat Before Serving.

Martha Stewart