Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        eggplants -- halved lengthwise
     1/2  cup           couscous -- or rice
   1 1/2  cups          chickpeas, cooked -- drained and rinsed
   1 1/4  cups          cherry tomatoes -- halved
   1      cup           nonfat yogurt
   4      ounces        nonfat cottage cheese
     1/2  cup           raisins
     1/4  cup           fresh basil -- minced
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper

Preparation:

Preheat the oven to 400 degreesF. Prick the eggplant skins with a fork, then warp each half in foil. Place on a baking sheet and bake for 25 minutes or until soft; cool until easy to handle. Meanwhile, prepare the couscous according to package directions. Mix the couscous, chickpeas, cherry tomatoes, yougurt, cheese, raisins, basil, salt, and pepper in a large bowl. With a spoon, gently scoop out the eggplant flesh, leaving the shells intact. Chop the flesh coursely and stir into the couscous mixture. Mound into the egplant shells. Arrange the stuffed eggplantsin an ungreased 13" x 9" x 2" baking pan, and bake uncovered for 15 minutes our until piping hot.