Sunday Suppers: Brick o' Guts (and more)

So mom's boyfriend brought me a souvenir from a grocery store in Cambridge. It wasn't actually a brick of guts, but if you've seen guava paste, you know what I mean. I decided to make a guava soufflé with custard sauce (http://www.theperfectpantry.com/2008/12/guava-paste.html). Despite its rather grim start, it turned out absolutely fantastic. Make this soufflé.

I also made deliciousness out of leftovers. Stuffed baby bell peppers over ratatouille and couscous. 

Stuffing: 

1 c. cooked couscous

1 clove garlic

2 minced scallions

1 1/2 t. olive oil

salt, pepper, nutritional yeast, balsamic vinegar

Saute the garlic and scallions in the olive oil. Add the couscous. Stir well. Season and add about half a cup of hot water. You want the couscous to get evenly coated with your seasonings. (I put in some marjoram and oregano as well.) Cook and stir until the couscous is fluffy. (If your couscous was not old and dry, you can just mix in the seasonings and veggies. 

Stuff it into 12 baby bell peppers (you'll have some left over), coat them lightly in oil (do not coat them in oil beforehand, like I did), then put them in the oven at 350 F until they start to soften. It will probably take 15-20 minutes. 

Make a bed (about 3/4-1 c.) of plain couscous. Top with 1/2-3/4 c. ratatouille. Put three peppers on each serving. 

Ratatouille, Incidentally

This is really more of a ratatouish. 

Heat 2 T. of olive oil in a large skillet. You want one that has relatively high edges. 

Add 1 chopped onion, 1 chopped green pepper, and 1 chopped eggplant. Toss in some zucchini if you have it. When it starts to get soft, add a clove of minced garlic and a can of diced tomatoes with juice. I only had a small can, but a big can is better. Let simmer until everything is tender, seasoning with salt, pepper, and a hint of cinnamon. You might need to continue adding water (augment it with wine and/or ketchup). That's it. You're done.