Mediterranean-Style Stuffed Eggplant

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Oxmoor House


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2 small eggplants

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained

1 cup water

1 tablespoon balsamic vinegar

1/2 teaspoon dried marjoram

1/4 teaspoon ground allspice

1 1/2 cups uncooked whole wheat couscous

Cooking spray

5 ounces (about 1 cup) crumbled feta cheese with black peppercorns

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