#ZenCooks

#NightshadeStew:
14oz grilled eggplant*
1 quart vegetable broth
2 big & 1 regular can diced tomatoes
1 can sliced potatoes
10 garlic-stuffed green olives
1 snack cup Kalamata olives*
Balsamic vinegar*
Black pepper
1 box Roasted garlic & olive oil couscous
*Pour a bit of balsamic vinegar over frozen eggplant in bottom of Crock-Pot
*Pearls Olives to Go

#SoupTweets
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