Eggplant Stew over Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Eggplant, peppers, zucchini, and tomatoes make a stew that's light enough to enjoy when the weather is hot. Ingredients:
1 1/2 cups cubed peeled eggplant |
2 tablespoons water |
1/2 teaspoon salt |
1 teaspoon olive oil |
1 1/2 cups (1-inch) bell pepper strips |
1 cup chopped onion |
2 garlic cloves, minced |
1 medium zucchini, halved lengthwise and thinly sliced |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon dried dill |
1/8 teaspoon black pepper |
1 (14.5-ounce) can no salt-added diced tomatoes, undrained |
1 (6-ounce) can tomato sauce |
3 cups cooked couscous |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Combine first 3 ingredients in a large microwave-safe bowl. Cover and microwave at HIGH 8 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, garlic, and zucchini; sauté 8 minutes or until onion is tender. Add eggplant mixture, basil, and next 5 ingredients (basil through tomato sauce) to pan; cook 8 minutes or until vegetables are tender. Serve over couscous; sprinkle with cheese.
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