Mediterranean eggplant & olive stew | Recipes | WW USA

Ingredients

• 2 tsp Canola oil
• 2 medium Onion, sliced
• 4 clove(s) Garlic, minced
• 1 item(s) Cinnamon stick
• 1/2 tsp Ground cumin
• 1/4 tsp Ground ginger
• 3 1/2 cup(s) Vegetable broth
• 14 1/2 oz Canned diced tomatoes
• 3/4 tsp Table salt
• 1/4 tsp Black pepper
• 1 large Uncooked eggplant, cut into 1-inch cubes
• 12 olive(s), medium Olives, pitted green variety, coarsely chopped
• 2 Tbsp Golden seedless raisins
• 1 cup(s) Uncooked whole wheat couscous