Eggplant Stew Over Couscous

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups cubed peeled eggplants
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1 1/2 cups bell peppers, strips (1 inch strips)
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 zucchini, halved lengthwise and thinly sliced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1 (14 1/2 ounce) can diced tomatoes, undrained (no salt-added)
• 1 (6 ounce) can tomato sauce
• 3 cups cooked couscous
• 1/2 cup grated fresh parmesan cheese

Recipe

• 1 combine the first 3 ingredients in a big microwave-safe bowl; cover and microwave on high 8 minutes.
• 2 heat oil in a large nonstick skillet over med-high heat.
• 3 add in bell pepper, onion, garlic, and zucchini; sauté 8 minutes or until onion is tender.
• 4 add in eggplant mixture, basil, and the next 5 ingredients; cook 8 minutes or until vegetables are tender.
• 5 serve over couscous; sprinkle with cheese.