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 onions
  • 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 1/2ounce)can diced tomatoes , undrained (no salt-added)
  • 1 (6ounce)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.