Preheat oven to 450 degrees.
In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes. In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer. Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs
Couscous:
Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	517.17 Kcal (2165 kJ)
Calories from fat	212.61 Kcal
		% Daily Value*
Total Fat	23.62g	36%
Sodium	419.2mg	17%
Potassium	1319.94mg	28%
Total Carbs	65.94g	22%
Sugars	16.95g	68%
Dietary Fiber	13.87g	55%
Protein	12.95g	26%
Vitamin C	72.9mg	121%
Vitamin A	1.2mg	40%
Iron	15.4mg	85%
Calcium	165.4mg	17%

Amount Per 100 g
Calories	79.97 Kcal (335 kJ)
Calories from fat	32.88 Kcal
		% Daily Value*
Total Fat	3.65g	36%
Sodium	64.82mg	17%
Potassium	204.1mg	28%
Total Carbs	10.2g	22%
Sugars	2.62g	68%
Dietary Fiber	2.14g	55%
Protein	2g	26%
Vitamin C	11.3mg	121%
Vitamin A	0.2mg	40%
Iron	2.4mg	85%
Calcium	25.6mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.5

Points
13

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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