Moroccan Summer Vegetable and Sausage Stew

Ingredients

• 2 teaspoons olive oil
• 2 cups chopped onions
• 1 lb hot Italian turkey sausage
• 5 cups cubed eggplants (3/4 inch cubes)
• 4 cups coarsely chopped yellow onions
• 1 cup fat-free chicken broth
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 4 garlic cloves, minced
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/3 cup golden raisin
• 3 tablespoons chopped fresh thyme
• 6 cups hot cooked couscous
• 1 cup crumbled feta cheese

Directions

1. 1

   Heat the oil in a 6-quart pressure cooker over medium-high heat.

2. 2

   Add in the onion; stir/saute for 2 minutes.

3. 3

   Add in the sausage; stir/saute for 2 minutes (stir to crumble).

4. 4

   Add in eggplant and next 9 ingredients; stir to combine.

5. 5

   Close lid securely; bring to high pressure over high heat.

6. 6

   Adjust heat to medium or level needed to maintain high pressure; cook for 4 minutes.

7. 7

   Remove cooker from heat and place under cold running water.

8. 8

   Remove lid and stir in raisins and thyme.

9. 9

   Serve stew over couscous and top with crumbled cheese.