CANNELLONI WITH MEDITERRANEAN FLAVORS AND TOMATO COUS COUS
This is a recipe that combines the fun of making filled pasta with Mediterranean cuisine. It is entirely vegetarian, simple, and tastes delicious. If you want to vary the recipe, use other veggies and maybe some meat or seafood.
4 servings:
100 mL/3.3 fl oz olive oil
1 aubergine, diced
1 red pepper, diced
1 yellow pepper, diced
1 big zucchini, diced
1 onion, chopped
200 g/6.6 oz of nice goat's cheese or mozzarella (as you desire), diced
12 cannelloni tubes
For the sauce:
300 mL/10 fl oz tomato juice
1 sprig of thyme
2 garlic cloves, crushed
60 g/2 oz cous cous
Garnish:
parmesan cheese shavings
fresh basil leaves
In a sauce pan, heat up the olive oil to moderate heat and sauté the aubergine for 3 minutes. Add the peppers and sauté for 3 more minutes, then add the zucchini and onion and sauté for additional 3 minutes. Remove from heat, add cheese, and fill the cannelloni tubes. Put them into oven and bake according to the instructions on the cannelloni package. While they are baking, make the sauce - in a pan heat up the tomato juice, add thyme and garlic, and reduce on a low heat so the tomato juice becomes thicker. When it's thick, remove the thyme and garlic, pour the sauce over the cous cous, stir, and let it heat through for 10 minutes so the cous cous gets soft, and keep the sauce hot until you serve it. When the cannelloni are ready, remove from oven, pour over the sauce, and garnish with parmesan and basil leaves.