Let me tell you about a vegan dish that's full of flavor, color, nutrients, and is perfect for meal prep for the week.
Vegan Eggplant, Chickpea & Tomato With Israeli Cous Cous Meal Prep
Ingredients for 4-6 servings
1 tablespoon olive oil, more if needed
1 medium sized Italian eggplant, diced into 1/4" pieces
1 small onion, diced
2 cans diced tomatoes
2 cans chickpeas, drained {I used home cooked chickpeas}
1/3 cup halved Kalamata olives
salt, pepper, and red pepper flakes to taste
2 cups cooked Israeli cous cous
fresh basil
Directions
1. Heat olive oil in a large skillet. Add eggplant and onions and saute on medium heat until the eggplant is tender. Add more oil if needed.
2. Add canned tomatoes and their juices, chickpeas, and olives. Season with salt, pepper, and red pepper flakes, and bring the mixture to a hard simmer. Simmer for 10 minutes.
3. Add cooked cous cous. Mix to combine.
4. Serve topped with fresh basil.
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