Alex's Mediterranean Eggplant Casserole

Ingredients:

1 large american eggplant, cut into 1/2 inch wedges
1 can diced tomatoes
3 medium zuccini, chopped into large 1/2" chunks
1 c. cooked chickpeas
1 1/2 tsp minced garlic
1 tsp dill
1/2 tsp black pepper
1 tsp. sea salt
1 tbsp dried parsley
2 tbsp red wine vinegar
1/4 c. olive oil
fresh lemon
sea salt


soak eggplant in cold water and 1 tsp sea salt for 5 minutes.  Prepare other ingredients.
Drain eggplant and fry in flying pan with olive oil, stirring frequently.  Once lightly browned, add remaining ingredients and put into a casserole pan.

Bake at 375 for 45 minutes.

When done, squeeze fresh lemon over the casserole and serve with Tzatziki sauce.

Mediterranean Chicken and Couscous Salad

Ingredients

• 
  1 cup uncooked Israeli couscous
• 1/4 cup chopped pitted kalamata olives
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped capers
• 1 large tomato, diced
• 2 tablespoons extravirgin olive oil $
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 (7-ounce) packages 98% fat-free chicken breast in water
• 
  
• Preparation
• Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.
• Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.