Mediterranean-Style Stuffed Eggplant

• 2 small eggplants
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
• 1 cup water
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground allspice
• 1 1/2 cups uncooked whole wheat couscous
• Cooking spray
• 5 ounces (about 1 cup) crumbled feta cheese with black peppercorns

1. Preheat oven to 350u0b0.
2. Prick each eggplant several times with a fork. Place eggplant on a baking sheet, and bake at 350u0b0 for 20 minutes. Cool. Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; set shells and pulp aside.
3. Combine tomato and next 4 ingredients in a medium saucepan; bring to a boil, and stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in eggplant pulp.
4. Spoon couscous mixture evenly into eggplant shells; place in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cheese. Cover and bake at 350u0b0 for 25 minutes or until thoroughly heated.
5. carbo rating: 23

eggplants, italianstyle stewed tomatoes, water, balsamic vinegar, marjoram, ground allspice, whole wheat couscous, cooking spray, feta cheese

Taken from www.myrecipes.com/recipe/mediterranean-style-stuffed-eggplant (may not work)