Tonight’s recipe is one my wife came up with today. It went well with dinner and will also serve for a few lunches this week. It is also a great option if you are looking for a meatless option.

To make this recipe:

• Take one eggplant and cut into 1 inch cubes.
• Cut the top off a bulb of garlic.
• Roast the eggplant and garlic in the oven for approximately 30 minutes at 375.
• To make dressing squeeze the garlic into a food processor and combine with 1/2 cup of pine nuts and 1/4 cup of oil.
• Roast some cherry or grape tomatoes.
• Make couscous according to package.
• Combine dressing with the coucous at the same time you add water.
• Add roasted tomatoes, eggplant and dry basil.