Eggplant Stew over Couscous
Eggplant Stew over Couscous requires roughly 45 minutes from start to finish. This main course has 292 calories, 14g of protein, and 6g of fat per serving. This recipe serves 4. It will be
Instructions
Combine first 3 ingredients in a large microwave-safe bowl. Cover and microwave at HIGH 8 minutes.
Heat oil in a large nonstick skillet over medium-high heat.
Add bell pepper, onion, garlic, and zucchini; saut 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.