INGREDIENTS:12eggplants, cubed 10 lbs.yellow onions, chopped 10cans tomato juice (46 oz. each) ½ lb.fresh mint 1 qt.vegetarian soup base 1 gallonwater 10 ozs.kosher salt 1 ½ oz.black pepper 1 lb.olive oil 2 ½ lbs.couscous 10 ozs.cornstarchDIRECTIONS:1. Roast or sauté eggplant and onions until onions are caramelized. 2. Place in steam kettle with all other ingredients except mint and couscous. Cook for 30 minutes and then puree. 3. Add mint and couscous. Mix and cook until couscous is tender. ...
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