Eggplant stuffed with couscous, tomatoes, and feta.
I used a melon baller to scoop out most of the insides of the eggplant. The scooped out halves went into the oven for about 15 minutes to soften up.
The eggplant innards got sauteed with tomatoes, garlic, and olive oil.
I cooked up some plain couscous to mix in with the vegetables.
Once the eggplants were stuffed I cooked them for 15 more minutes with feta cheese on top.
MmmmMmmm. Simple, easy, fast, just the way I like it.