Eggplant Stew over Couscous |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Cooking Light. 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:
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.
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