Recipe

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• 1 1/2 cups cubed peeled eggplants
• 2 tbsp water
• 1/2 tsp salt
• 1 tsp 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 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried dill
• 1/4 tsp black pepper
• 1 (14 1/2 oz) can diced tomatoes, undrained ( no salt- added)
• 1 (6 oz) can tomato sauce
• 3 cups cooked couscous
• 1/2 cup grated fresh parmesan cheese

• 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.