Eggplant Stew over Couscous

Name: Eggplant Stew over Couscous
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"Cooking Light."

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Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 4

ingredients

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

directions

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