I found this recipe in an Israeli cookbook I recently purchased called "The Healthy Kitchen". I 've made a few things from the book and so far it has all been delicious.
This salad can be eaten warm or room temperature- if it has been in the fridge I recommend it be warmed up before eating. It's colorful, tasty and satisfying- you can play arond with the vegetables if you don't have exactly what it calls for in the recipe- that's what I did. Here is Israel you can buy packages of instant couscous. Just add boiling water and stick it on the stove or in the microwave, and you have super yummy couscous. I don't know if it is available in the U.S.,but I imagine it can be found in either the foreign foods section of a large supermarket or in a specialty grocery store.1/4 cup olive oil
1 sweet potato, peeled and cut into small cubes
1 eggplant cut into small cubes
( I added a can of garbazo beans too- it really added a nice texture to the dish)
1/3 cup of chopped parsley
2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
salt and pepper to taste
2. For the dressing: Add the oil, lemon juice and balsamic vinegar to the vegetables. Salt and pepper- mix. Cover and cook 2-3 minutes. Turn off the heat and leave covered.
4. Add the veggie mix ( including all the juices) and parsley; mix, correct the seasoning.
Alternative cooking option:
Instead of stir frying the veggies, roast them all together in the oven. Organize the vegetables on an oven tray lined with parchment paper. Sprinkle a bit of olive oil and seasonings over and roast for 20 minutes at 400 F.