Eggplant Salad with Israeli Couscous - Everyday Food with Sarah Carey

Even though summer produce is still at its peak, I’m already craving a comforting dish that feels right for fall. That’s why I’ve decided to make this vegetarian end-of-season dish. Sauteed eggplant becomes silky and slightly sweet, making it a perfect complement to mild Israeli couscous. Toss everything together with a bit of basil and serve this fragrant (and incredibly simple!) meatless meal for dinner tonight! Sarah’s Tip of the Day: Sarah Carey wants to help with your burning cooking questions! Write